Heat 2 tsp oil / butter in a pan. Then add the roughly chopped onions, tomatoes and cashews and fry them until onions and tomatoes softens.
Once tomatoes and onions are cooked, let it cool down. Then grind them and make smooth paste.
Meanwhile, roast with oil/butter, broken and soaked cashewnuts and keep aside
Now in a Kadai, add 3tsp oil, then Add green chilli and the whole spices. Further add ready gravy and ginger garlic paste to it. Let gravy simmer for 5-10mins. Keep stirring in between.
Now add powdered spices like Kashmiri chilli powder and coriander powder and mix well.
Cover and bring this gravy to a boil for about 10 mins or so. Till gravy starts leaving the oil from edges.
Add the mushrooms and riasted cashewnut and mix well. Cover and cook for another 5-7 mins or until the gravy thickens a little until the desired consistency.
Add very little water if you find its too thick.
Add kasuri methi and cook for 2-3mins.
Garnish with coriander sprigs and serve hot with rice or roti.
