Ingredients:

• Oil as needed
• 2 – Bay Leaves
• 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
• 1/3 tsp – amchur powder
• 1 tsp – Garam Masala powder
• Coriander leaves – a few, chopped

Method:

1. Puree the tomatoes in a blender and set aside.
2. Grind the melon seeds and cashews with enough water to a smooth paste. Set aside.
3. Heat a wide pan with 1 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, bay leaves and saute.
6. Add onions, green chillies and fry till the onions turn translucent.
7. Add ginger garlic paste and saute.
8. Pour tomato puree and cook for 2-3 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 2-3 mins.
12. Pour enough water to cook the gravy.
13. Add the fried mushrooms and potatoes, add amchur powder.
14. Cover and cook for 3-5 mins.
15. Remove from heat and add coriander leaves.