Creamy Mushroom Curry

Ingredients For Creamy Mushroom Curry:
ream 1/2 cup
Button mushrooms ½ kg
Yogurt 1/2 cup
Coriander powder 1 tbsp
Red chilli powder 1 1/2 tsp
Turmeric powder 1 tsp
Oil 2 tbsp
Cumin seeds 1 tsp
Onions (chopped) 3
Ginger-garlic paste 2 tsp
Black pepper powder 2 tsp
Tomato puree 1 cup
Salt to taste
Cashewnut paste 1/2 cup
Garam masala powder 1 tsp
Honey 1 tsp
Coriander leaves (chopped) 2 tbsp

Method:
Remove stalks of the mushrooms, clean and boil until three fourth cooked.
Drain and set aside.
Place yogurt in a bowl, add coriander powder, red chili powder and powder powder and whisk well.
Heat oil, add the cumin seeds, and when they begin to change colour, add the onions and sauté till translucent.
Add the ginger garlic paste and sauté.
Add the black pepper powder and sauté.
Add the mushrooms and continue to sauté.
Add the yogurt mixture and cool till the oil surfaces.
Add the tomato puree and salt and sauté till the oil surfaces again.
Add two and a half cups of water and bring to a boil, reduce heat and add the cashew nut paste mix well, cover and simmer, stirring occasionally.
Sprinkle the garam  masala and mix.
Add the honey and mix well.
Adjust the seasoning.
Add the cream and cook further for five minutes.
Garnish with the coriander leaves and serve.

Creamy Mushroom Curry by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.