Zafrani Matar Mushroom.

Warm 1/4 cup of milk and mix kesar in it, keep aside.

Heat ghee or butter in a cooking vessel, add the sliced mushrooms and saute for 2 mts. Set aside.

In the same vessel, add the oil and add the chopped onions and saute for 4 mts. Add the crushed ginger-green chili paste and saute for 2 mts on low-medium flame.

In the same vessel, add the oil and add the chopped onions and saute for 4 mts. Add the crushed ginger-green chili paste and saute for 2 mts on low-medium flame.

Add the sauteed mushrooms and simmer for 10 mts or till mushrooms are cooked and the desired curry consistency is achieved.

Add kasuri methi, garam masala powder and cashew nut paste and mix well. Adjust salt, if required. Finally, add the fresh cream and kesar mixed milk, mix and simmer for a minute and turn off the flame.

Remove to a serving bowl, garnish with fresh coriander leaves and serve with chapati, naan or pulao.