This time we start by soaking the cashew nuts. Put them into a bowl and fill that with water until the point where all cashew nuts are under water. Place this bowl aside and keep it for later. Start washing and cutting the cauliflower and the mushrooms into medium-sized pieces.Heat up one tablespoon of oil in a big pan and once it is hot, add the mushrooms into it. Stir and then let them get cooked without a lid for about five minutes. They will leave water and get soft. Add the cauliflower pieces and let it get cooked together until the water is evaporated, which will take about 15 to 20 minutes. Stir from time to time.You can use this time to prepare the puree out of cashews and tomatoes. For this, wash the tomatoes and cut them into four pieces each. Now put these pieces with the cashew nuts as well as the water in which they were soaking into a blender. Make a fine puree out of this mixture.Now heat up the remaining two tablespoons of oil in a second pan. Once it is hot, add cumin and coriander into the pan. Stir so that the spices don’t burn and when they have developed their aroma, add the puree into the pan. This mix now has to be stirred and cooked for approximately five minutes. Don’t forget to stir your cauliflower and mushrooms in between from time to time.After those five minutes, add mace and nutmeg and finally mushrooms and cauliflower together into the pan. Some salt and the garam masala on top – and you stir well to get the spices evenly spread. After this, you only need to cook it all together for another five minutes and then your dish is ready!Enjoy!