Add cubed tomatoes to a jar along with cashews. Make a fine puree. Keep this aside.

Wash and chop onions very finely, slit green chilies.

Rinse mushrooms and cut them to desired sizes.

Add 1 tbsp oil to a pan and heat it.

Toss these mushrooms in the oil on a medium flame until they wilt. This takes about 3 to 4 mins.

Set these mushrooms aside.

Add another 2 tbsps oil to the same pan.

Add jeera and bay leaf.

When the jeera begins to sizzle add chopped onions and green chilies.

Fry them until golden on a medium heat.

While the onions fry, wash, peel and cube potatoes to 1 inch sizes.

When the onions turn golden, add the ginger garlic paste and fry for a minute.

Then add in tomato puree and cook until the moisture evaporates completely.

Add red chili powder, turmeric, salt and garam masala. Mix all these and fry for 2 to 3 mins.

Add the cubed potatoes and saute for 2 to 3 mins.

Pour water just enough to make a gravy. Mix well. Cover and cook until the potatoes are done.

Add mushrooms & kasuri methi (optional). Mix and cook covered until the mushrooms are done to your liking.

Check the salt and spice, adjust as needed. Cook until the gravy reaches a thick consistency.

Sprinkle coriander leaves and keep covered until served.

Serve aloo mushroom curry with rice or roti.