This is our favorite recipe that we cook whenever we are hosting vegetarian or vegan guests. We love it because the gravy is rich, silky, creamy & smooth and easily replaces the routine paneer (fresh cheese) as the main vegan entrée in northern India cuisine. Another reason to love this recipe is that it was our favorite vegetarian entrée while eating out in India. We love it so much that we tried to cook it at home without knowing the recipe. Just by guessing the ingredients from our memory of the tasteful gravy we tried to cook it a few times at home and now we have perfected it over time. We are proud that it’s almost the same as what we used to have at restaurants in India.
Another variation to this recipe is using the additional ingredient of poppy seed paste. In north Indian cuisine, use of poppy seeds in curries and gravies is not very popular but we have experienced that adding poppy seed paste in cashew based gravy greatly enhances the taste of the curry. Our video here however shows it just using cashew based gravy. Please watch to see us cook this wonderful vegetarian curry that goes so well with any kind of Indian bread.
Button Mushroom – 2 lbs; Cashews – 15; Onion – 2 (chopped); Green Chilli – 5 (chopped); Cumin Seed – 1 tsp; Ginger Garlic Paste – 1 tbsp; Coriander Powder – 2 tsp; Cumin Powder – 2 tsp; Ground Black Pepper – 1 tsp; Garam Masala – 2 tsp; Kasoori Methi – 1 tbsp; Salt – 1 tsp; Heavy Cream – 1/2 cup; Butter – 2 tbsp;