Soak the cashew or almonds in the warm water for 10 minutes and peel the skin, dry on kitchen towel and keep it aside.

Heat 2 tbsp of oil and 2 tbsp of butter, add chopped tomatoes or tomato puree,and saute for a minute, now add chopped onions and almonds or cashews and cook until it turns soft and pulpy.

Add kashmiri chili powder,turmeric powder,coriander powder.Cook for about couple of minutes,stirring continuously til the masala leaves the sides of the pan.

Remove from the fire, cool for sometimes and ground them into fine paste and set it aside.

Now for the gravy heat the same pan on medium heat, melt 2 tbsp butter and 2 tbsp of oil

Add chopped garlic, gingr and green chilles julienne, saute it till the raw smell goes. (Note : Take care not burn the spices)

Add sliced mushrooms and cook,stirring occasionally until the mushrooms have released their water and are golden brown.(Note : Don't add the salt intially when cooking mushroom, it turns soggy)

Strain and pour the grounded tomato pase/tomato puree with required amount of water, I used about 1 cups of water). Now add the salt to taste.

Mix well and cook for about 8-10 minutes over medium low flame,stirring well in between.

Now add gram masala, bring to a boil and then lower the heat and cook for 3-5 minutes till the juice from the tomatoes evaporates.

Meanwhile dry roast the kasuri methi for a minute and remove from the fire.

Crush the kasuri methi in between your palms and add it to the gravy and mix well and cook for 2 more minutes and remove from the heat.

Garnish with chopped coriander leaves and ginger juliennes. Add a tsp of butter, just before serving (This is purely optional) Serve with jeera rice or Roti, Naan ,any Indian Bread and enjoy!