Recipes

Place cashews in a bowl and cover with warm water. Set aside for at least 10 minutes. Once softened, place the cashews and ¼ cup of the water in a food processor and blitz on high to form a smooth paste. Set aside.

Place ghee in a large frying pan over medium heat. Add onion and cook for 3-4 minutes or until softened. Add ginger and garlic. Continue to cook, stirring for a further 1-2 minutes.

Add mushrooms and spices to the pan and cook, stirring for 1-2 minutes. Add 1-2 tablespoons of water to the pan to delaze if needed then add the cashew puree, tomato puree and fenugreek. Stir to combine then reduce heat to low and simmer for 10
minutes.

Add coriander and cream to the pan. Stir to combine then allow to simmer for a further 2 minutes. Season to taste with salt.

To fry the curry leaves, heat oil in a frying pan over high heat. Add the curry leaves, a few at a time and cook for 30 seconds. Remove from the pan and place on absorbent paper.

Serve with roti or papadams and yoghurt, mango chutney, cucumber and fried curry leaves.