Start by soaking the cashew nuts in water. Simply put them into a bowl and add water so that they are covered by water. After that you wash the mushrooms and then cut them into small pieces. Cut the tofu into small pieces as well.

Heat up one teaspoon of oil in a pan and when it is hot, add the mushrooms. Cover them with a lid and let them cook on medium heat. After about five minutes, you can take off the lid and will see that there is water in the pot with the mushrooms. Let the water vaporize by further cooking the mushrooms without a lid. Once the water is gone, the mushrooms should be soft. When the water is completely dried, you can take them out in a bowl.

Put the pan on the stove again, add another teaspoon of oil in it and fry the tofu in the hot oil. Turn the pieces so that they can become golden evenly from all sides. Once they are golden, take them out into a separate bowl.

Now heat up one more teaspoon of oil in the same pan and add the fox nuts. Here, too, you need to stir and turn them so that they can get a golden shine from all sides. Take them out of the pan, too.

Bring water to a boil and put the tomatoes in the water. Let them boil for two minutes until they are soft. Take out the water and let the tomatoes cool down a bit. Take off the skin once you can and then blend them to nice tomato puree. Add the cashew nuts into the blender and blend them, too, into the tomato puree.

Let’s return to the stove. Heat up one tablespoon of oil in a deep pan. Once it is hot, add cumin, garam masala, coriander, mace, nutmeg and turmeric into the oil and stir. Let the spices get nicely roasted so that they develop their great smell. Before they burn, you need to add the tomato-cashew-puree and mix the spices well with the puree. Add salt according to taste.

The puree has to get hot. Let it boil once before you add mushrooms, tofu and fox nuts. Let it all get hot once more and there you are – a delicious dish of royal mushrooms in rich cashew gravy.