Mushroom curry

Ingredients:
Mushrooms - 1 lb
Tomato(big) - 2 nos
Turmeric powder - A pinch
Green chillies - 2 nos
Coriander powder - 2 tsp
Onion(large) - 1 no
or 1 cup when diced
Poppy seeds(Khashakhasha) - 3 tsp
Cumin seeds(Jeerakam) - 1 tsp
Cloves(Grambu) - 4 nos (optional)
Cinnamon(Karugapatta) - 1" stick (optional)
Cardamom(Elakka) - 2 nos
Cashews - A few
Ghee - 1 spoon
Cream - 1 tsp for garnishing (optional)
Ginger-garlic paste - 2 tsp
Oil
Coriander leaves
Salt - As reqd
Chilly powder- 1 tsp

Method :
1)Clean and chop the mushrooms well into small cubes.

2)In a spoon of ghee, fry the cashews until golden brown and keep aside.

3)Grind together coriander powder, cumin seeds, cardamom, poppy seeds, cloves and cinnamon together into fine powder and keep aside.

4)Heat the oil in a pan.

5)Add the onions & green chillies and saute until golden brown.

6)Meanwhile, boil 2 cups of water for 5 mins and add tomatoes to the boiling water and leave it for 2 mins.

7)When the tomatoes start to separate from the skin, take them out and remove the skin and grind them to smooth paste.

8)Once the onions are sauteed well, add ginger-garlic paste and saute for 1 more minute.

9)Add the mushrooms, fried cashews, chilly powder, turmeric, salt and the spice powder from step 3 and saute for 3 - 4 mins.

10)Cover the lid and cook on medium flame for 2 more mins.

11)Add the tomato puree to it, stir well and cover and cook for 4 - 5 mins.

12)Add 1 cup or more hot water and cover the pan with lid and cook till done.

13)Garnish with coriander leaves and cream.

Serve hot with roti or rice.