Instructions Marinate the mushrooms with a mixture of curd, garam masala powder, caramelized onions and coriander for about 20 - 30 minutes. Add butter to a skillet and heat it. When the butter melts, add in the onions, garlic, ginger and turmeric powder. Saute for about 2 minutes or until the onions turn translucent. Add the cashew powder into it and saute for about 30 seconds more. Add the tomato puree and let it cook. Once the oil separates, add in the marinated mushrooms mixture. Add salt to

Taste. Cook on medium-low flame for about 5 minutes. Serve hot with naan/paratha/roti. Notes Don't add any extra water to this recipe, the mushrooms and the curd have enough of water already.