Mushroom Methi Malai

Ingredients 

• 12-16 button mushrooms, quartered
• 3 teaspoons dried fenugreek leaves (kasoori methi)
• 2 tablespoons fresh cream
• 12-15 cashewnuts
• 1 small onion, chopped
• 2 teaspoons ginger-garlic paste
• 1-2 green chillies, chopped
• 2 1/2 tablespoons ghee
• 1/4 teaspoon caraway seeds (shahi jeera)
• 2 cloves
• 1/2 inch cinnamon stick 
• 3-4 black peppercorns
• Salt to taste
• 3 tablespoons beaten yogurt 
• Rotis to serve

Method

1. Put 10-12 cashew nuts in a blender jar, add onion, ginger-garlic paste, green chillies and ¼ cup water blend to a fine paste.
2. Heat 1½ tbsps ghee in a non-stick pan, add caraway seeds, cloves, cinnamon and black peppercorns and sauté till fragrant.
3. Add the cashew nut-onion paste and mix well. Cook on low heat for 4-5 minutes, stirring occasionally.
4. Meanwhile, heat remaining ghee in another non-stick pan, add button mushrooms, sprinkle a little salt and saute till all the moisture in the mushrooms evaporate.
5. Break the remaining cashew nuts and add into the pan with mushrooms and mix well.
6. When oil begins to leave the cashew nut mixture, add yogurt, mix well and cook, stirring continuously, for 3-4 minutes.
7. Add Kasuri Methi to the mushrooms and mix well.
8. Discard the cinnamon from the gravy and add it to the mushroom-methi mixture and mix well.
9. Add salt and mix well. Add fresh cream, switch the heat off and mix well.
10. Transfer into a serving bowl and serve hot with roti.