Soak the cashew nuts in a bowl with water. They should be nicely covered by water so that they can all get a bit soft. While they soak, you can wash the mushrooms and cut them into small pieces.

Wash the tomatoes and put them into a pot in which you cover them with water. Heat up the water and let it boil one time. Don’t boil them for too long, otherwise they will simply burst in the water. When the water boiled once, you can take the tomatoes out and peel them. Now it will be easy to separate the skin from the flesh.

Put the remaining tomatoes without their skin into a blender and add the cashew nuts. Make a puree out of both ingredients. This will be your gravy but for now you can put it aside.

Heat up the oil in a pan and, when it is hot, add cumin, garam masala, coriander and turmeric. Stir them nicely so that they don’t burn. Add the mushrooms and mix them properly with the spices. Place a lid on your pot and let them cook for five minutes on medium heat. You can use this time to wash your bell peppers and cut them into small pieces after removing the seeds.

After five minutes you will notice that there is water at the bottom of the pot. Stir one time, add the bell peppers and let the mixture cook. Stir from time to time. The water will vaporize and until that point your mushrooms and bell pepper will be soft, too.

This is the right moment to add your gravy to the vegetables. Add some salt, let it all cook once and then switch the stove off. There you are - a delicious mix of mushrooms, bell peppers and cashew nuts.