Indian Mushroom Masala Curry

Directions

1. 1
   Rinse and clean the mushrooms well. Pat dry gently with kitchen towel and slice them with a sharp knife.
2. 2
   Heat oil in a nonstick pan at high flame and sauté mushrooms until they release their juice and dry up while changing their color to brown. They will also reduce in size. Take it out in a separate bowl. (This step may take about 12-15 minutes)
3. 3
   In the meanwhile, in a blender, blend together, onion, ginger, garlic, cashew nuts, 1/2 cup coconut milk and water. Keep it aside.
4. 4
   In the same pan while it is still hot (do not wipe or clean the pan), pour the blended onion paste so it starts to bubble immediately. Stir in tomato puree and cook covered at medium flame for 3-4 minutes or until it starts to thicken. Stir at intervals to make sure it does not stick to the bottom of the pan.
5. 5
   Toss in colored bell peppers or capsicum and mix everything. Cook for 2-3 minutes.
6. 6
   Now, add turmeric powder, chili powder, coriander powder, cumin powder, garam masala and Kasuri methi (dried fenugreek leaves) and salt.
7. 7
   Mix it well.
8. 8
   Fold in cooked mushrooms and mix gently by scraping from the bottom.
9. 9
   Pour in the remaining 1 cup coconut milk and stir.
10. 10
    Let it cook covered for 3-4 minutes at low flame.
11. 11
    Remove the lid and mix again. Turn off the flame and garnish with chopped cilantro.
12. 12
    Serve hot.