Koon Curry

Clean the Button mushrooms thoroughly and slice them into medium-sized pieces.

Finely chop the Onion and Tomato. Soak the Cashews in 50 grams of hot Water for 15 minutes, then blend into a smooth paste using a small amount of the soaking Water.

Heat Ghee in a heavy-bottomed pan over medium heat. Once hot, add the Cumin seeds and let them splutter for a few seconds (this is the tadka).