for cashew paste: 10 pieces cashews, 1/2 cup warm water
for palak puree: 1 tsp oil, ½ cup red onion, roughly chopped, ½ inch piece of ginger, chopped, 2 cloves garlic, chopped, 1 green chilli, chopped (optional), 1 small tomato, roughly chopped, 2 cups palak
½ tsp jeera seeds
3 cups mushrooms, chopped or sliced
salt to taste
1 tsp kasoori methi (dried fenugreek leaves) lightly crushed
1 tsp oil
½ tsp coriander powder
½ tsp red chilli powder (optional)
½ tsp garam masala (optional)
For cashew paste: Soak cashews in warm water for 10 minutes. Blend into a paste & keep aside.
For the palak puree: Heat 1 tsp oil in a pan on medium heat. Add onion, green chilies, ginger, and garlic. Cook till onions are translucent.
Then mix in tomatoes. Cook till tomatoes are soft.
Add washed spinach leaves. It will get wilted within 2-3 minutes.
Switch off the stove and allow it to cool.
Grind into a smooth paste. Keep aside.
For the gravy: Heat a tsp of oil in the same pan on medium heat. Add cumin seeds and let them sizzle.
Then add mushrooms and salt. Saute for 2 minutes.
Then mix in coriander powder and red chilli powder.
As it cooks, the mushroom will leave its own water. Saute till mushrooms are cooked and tender.
Then add prepared palak puree. Mix well and let it come to a boil. Adjust the gravy consistency by adding water.
Then add cashew nut paste. Stir well to combine.
Lastly, add garam masala and kasoori methi.
Mix well and simmer for 2 minutes.