At first, wash thoroughly mint leaves and cilantros and keep aside. Clean the mushrooms thoroughly and keep aside
In a blender blend cashew to a smooth paste and set aside Now take a heavy bottomed saucepan on a medium low heat

Once hot, add vegetable oil and finely chopped onions. Sauté them very well, until light golden brown. Add in turmeric powder, chilli powder and mix well.

Now in separate blender, add in boiled long red chillies, garlic cloves and ginger and blend to a smooth paste.Now coming to a pan side add in the mushrooms and roast well with the mixture.

Pour in the blended masala and combine well.Add required water to cook and simmer down the flame by the lid.Now add in the cashew paste to the mixture and mix well.

Spice the pan by adding some mixed dried masala powder and also squeeze of some lime.Now add in the roughly chopped mint leaves and parsleys to give nice aroma.Add in the saffron water and simmer.

Serve it hot.