Onions- 2 (chopped)
Tomato- 2 (chopped)
Ginger and garlic paste- 1tsp
Cashew nuts- 10-15 (soaked and grounded into a paste)
Cinnamon- 1 inch
Red chilli powder- 1tsp
Dry red chilli- 2
Garam masala- 1tsp
Kasoori methi- 1tsp
Saffron- a pinch
Coriander leaves- 3tbsp (chopped)
Butter- 1½ tbsp
Salt- as per taste
Wash mushroom and cut into slices.
In a small bowl, soak saffron strands in milk and keep aside.
Melt ghee in a frying pan.
Season with cloves, cinnamon, kasoori methi and dry red chilli.
Now, add the onions and saute on a medium flame for 2 minutes (till it turns golden-brown).
Add ginger-garlic paste, tomato, salt and mix well.
Cook on a medium flame for another 2 minutes.
Sprinkle red chilli powder and garam masala.
Cook for another minute. Put the pan off-flame.
Ground it into a smooth paste. Use little water if required.
Keep aside. Now melt butter in the same frying pan.
Add the mushroom slices and sprinkle salt.
Cook on a medium flame till the mushroom slices are cooked completely.
Once done, add grounded paste and water into the frying pan.
Bring it to boil. Add the cashew nuts paste and mix well.
Cook till the gravy thickens.