Ingredients:

• 2 – Bay Leaves
• 3 tsp – oil
• 1/2 tsp – black cumin
• 1 cup – Onions chopped
• 2 – green chillies, slit
• 1.5 tsp – Ginger – Garlic paste
• 3/4 cup – Tomato puree
• 1 tsp – Red Chilli powder
• 1/4 tsp – Turmeric
• Salt as needed
• 12 – cashews
• 1 tbsp – melon seeds
• 3 – boiled Potatoes cubed
• 200 g – white button Mushrooms
• 1 tsp – kasuri Methi
• 1/4 tsp – amchur powder
• 1 tsp – Garam Masala powder
• A few – chopped, Coriander leaves

Method:

1. Puree the tomatoes in a blender.
2. Grind the melon seeds and cashews with enough water to a smooth paste.
3. Heat a wide pan with a tbsp of oil, fry boiled potatoes on a high flame till they turn slightly golden and keep aside.
4. In the same pan, fry mushrooms on a high flame for 2 to 3 mins.
5. Heat oil in a pan to prepare the gravy, add cumin and bay leaf and saute
6. Add onions, green chillies, fry till the onions turn translucent
7. Add ginger-garlic paste and saute
8. Pour tomato puree and cook for 2 to 3 mins
9. Add red chilli powder, turmeric and salt. Cook till the tomato puree thickens and begins to leave the sides.
10. Add the melon and cashew paste.
11. Cook for 2 to 3 mins
12. Pour enough water to cook the gravy
13. When the gravy boils, add garam masala and kasuri methi
14. Add the fried mushrooms and potatoes, add amchur powder
15. Cover and cook for 3 to 5 mins
16. Switch off the heat and add coriander leaves
17. Recipe Courtesy: Indian Healthy Recipes