Mushroom Korma

• 10 cashew nuts
• 2 cups water
• 1 tablespoon ghee or oil
• 4 cardamom pods
• 5 cloves
• 2 bay leaves dried
• 1 cinnamon stick
• 1 red onions large, chopped
• 4 garlic cloves chopped
• 2 centimeters ginger piece of, chopped
• 1 teaspoon ground coriander coriander powder
• 2 teaspoons Garam Masala
• 1 teaspoon red chili powder
• 300 grams button mushrooms small
• 1/2 cup coconut milk
• 2 sprigs coriander cilantro leaves, chopped
• toasted nuts

1. Boil 2 cups of water in a saucepan. Add cashew nuts. Cover with lid, and let it soak for 30 mins.
2. Drain the cashew nuts, and place them in the small bowl of a food processor. Add a little water to grind to a smooth paste. Set aside.
3. Heat ghee or oil in a large pan over medium-high heat. Add cardamom, cloves, bay leaves and cinnamon. Saute for one minute. Add red onions, and saute, stirring occasionally, for 2-3 mins or until soft and translucent. Add ginger and garlic. Saute for one minute or until aromatic.
4. Add coriander, garam masala and chilli powder. Saute, stirring, for a minute. Stir in the nut paste. Add 1/2 cup water to make a thick sauce. Bring to the boil. Cover with a lid, and simmer for 2-3 minutes.
5. When the oil separates, stir in mushrooms. Add chopped coriander (cilantro) leaves. Stir in 1/4 cup water to make a thick sauce. Bring to the boil. Cover with lid, and simmer for 4-5 minutes. Add coconut milk and cook until heated through.
6. Garnish with toasted cashew nuts and coriander (cilantro) laves.
7. Serve with roti, naan or rice.

nuts, water, ghee, cardamom pods, cloves, bay leaves dried, cinnamon, red onions, garlic, centimeters ginger, ground coriander coriander powder, garam masala, red chili powder, button mushrooms, coconut milk, cilantro, nuts

Taken from www.yummly.com/recipe/Mushroom-Korma--1546722 (may not work)