add 4 tablespoons of hung curd into a dish along with the turmeric, garam masala, kashmiri red chili powder, chaat masala, the ginger garlic paste, carom seeds, lemon juice and gram flour.
mix it well.
add the mushrooms to the mariande and coat thoroughly.
then put the mushrooms into a dish with a cover and let it marinade at room temperature or put it into the fridge for 30 minutes.
making the tomato cashew paste
mix 2 tomatoes with the cashews in a dish with hot water and keep aside for 30 minutes. when done, slice the tomatoes and keep aside.
add the tomatoes with cashews to a blender, slice the onions, capsicum and the ginger garlic paste.
sauteeing the mushrooms
add oil in a cooking pan, then toss in the mushrooms and cook.
when the water from the mushroom mixes with the oil and starts to splutter, cover the dish and let it cook till golden brown.
take it out of the oil and set it in a separate dish to cool.
making the sauce
in a pan, once you’ve added the oil, add in the onions as well and cook till brown.
add in the ginger garlic paste and sauté further.
also add in the capsicum, green chilies and continue to sauté.
then add in the powders and blend everything together.
put in the tomato cashew paste and blend again, mixing all the ingredients nicely.
add a glass of water so that everything is equally blended with the masala.
add in the garam masala, nutmeg powder and the crushed kasuri methi.
add the low fat cream and mix everything properly.
turn off the fire and let it sit for a few minutes.
add the sauce to the mushrooms, garnish with coriander leaves and serve with roti.