Heat 3 tablespoon oil in a kadai and splutter cinnamon, cloves and cardamom.

To this add sliced onion and saute it by adding little salt. When the onion become soft, add ginger-garlic paste and fry for 5 minutes.

Add tomato, turmeric powder, kashmiri chilli powder and kasuri methi.

Mix it well and keep it in a medium flame till tomato becomes soft.

Remove from fire and allow this masala to cool.

When it is cool enough, grind it into a fine paste which is of medium consistency.

In a pan, heat 1 tablespoon oil and add mushrooms (if you want, you can cut each into half) with little salt.

Saute till the mushrooms are cooked and all the water came from the mushroom dries up.

Now add the masala paste to this along with cashew nut paste.

Add little water to it and when it boils cover it with a lid and keep it in a medium flame till the dish reaches the required consistency (not too thick).

Add fresh cream 5 minutes before removing it from fire.

Transfer it into a serving bowl and sprinkle butter over it and serve hot.