Ingredients – Serves 2-3
Unsalted Cashews – 1 Cup Overnight Soaked & then ground into a  paste
Boiled Potato Cubes – 1 Cup
Green Peas – 1 Cup
Sliced Mushrooms – 1 Cup
Cilantro – A few chopped leaves
Cooking Oil – 2-3 Tbsps

Powdered Spices – 1 tsp each of the following
Coriander Powder
Cumin Powder
Salt
Cayenne or Red Chili Powder
Turmeric powder

Whole Spices
Cinnamon – 1/2 stick
Bay leaves – 2
Cumin seeds –  1 tsp
Black cardamom pods –  3

For Tomato Puree
Tomatoes – 2
Red Onion – 1
Ginger – 2 Inches Peeled
Garlic – 2 Cloves
Thai Chili – 2

Utensils
Small Saucepan
Large Saucepan
Serving Dish

Action Time
Put 4 cups of water in the smaller sauce pan add potatoes to pan and place it on the stove to boil
Heat the large saucepan,  add cooking oil & let it warm up.
Add whole spices & Saute 2-3 Mins
Add the Cashew paste & Saute  till it turns emanates an aroma and then add tomato paste& all powdered spices ,Let it cook for 10 Mins.

Peel the boiled potatoes & cut into cubes.
Add potatoes,mushrooms & peas cook for 10 -12 Mins.
Vegan Mushroom Curry is almost Done!

Transfer it to a bowl and its ready to eat with rotis or rice.