Mushroom masala

Method

1. 1 Sauté the mushrooms in a dry pan for 6 minutes until they release their water, then add the oil.
2. 2 Adding oil before draining the mushrooms means they will be boiled in their own water and won't brown.
3. 3 Soak cashews for 20 minutes, then blend them into a cashew cream.
4. 4 Sauté cumin seeds, then stir-fry onions and ginger for 10 minutes, and add tomatoes, cooking for another 8 minutes.
5. 5 Mix the cashew cream and heavy cream in a saucepan until the sauce is smooth and creamy.
6. 6 Add the mushrooms to the pan and stir for 3 minutes, then sprinkle with garam masala and crushed dried fenugreek leaves.