Mushroom Curry in Cashew Gravy

Mushrooms are a rich source of many nutrients and lend themselves to curries easily. Here is a recipe for a mushroom curry in a rich cashew gravy that works well when served with rice or breads like Naan, Pita, Lavash, and Roti! My cousin loves this curry and I hope you do too!

To serve a table set for two, you will need:

1 packet of mushrooms, washed, and diced lengthwise or in quarters.
2 tsp of ginger-garlic paste (fresh works best, made with a fine grater)
2 tsp of curry powder
1/4 cup ground cashews
1/4 cup yogurt, whisked
1/4 cup cilantro leaves, washed, chopped
1 tsp cumin seeds
Oil to saute
1 small onion, chopped
1 or 2 tomatoes, washed, seeded, diced
1/4 tsp of turmeric, 1/4 tsp of red chili powder (optional)
Salt to taste, 1/2 tsp sugar

Sputter cumin seeds in the heated oil in a large saucepan. Saute the onions, and let them turn a golden brown. Now add the curry powder, turmeric and ginger-garlic paste . Fry for about 30 seconds and add the diced tomatoes and mushrooms. Cover and cook until mushrooms are just cooked, do not add water, since mushrooms tend to sweat as they cook. Now add the ground cashews and about 1/8-1/4 cup water. Cover, and bring to a boil. Season with salt, sugar and red chili powder and turn the stove off. After the curry cools slightly, add the whisked yogurt, garnish with cilantro and serve!