To begin making the Almond and Cashew Nut Mushroom Curry Recipe, get all the ingredients ready and keep them aside, so things will be organized for cooking the dish.

First, make a paste of onion, ginger, green chili and garlic in a food grinder and keep it aside.

Next in the same food grinder, make a paste of the almonds, cashew nuts and poppy seeds by adding a little water to make a smooth paste. Keep this aside.

In a heavy-bottomed pan; add a teaspoon of butter and the onion paste and sauté until the raw smells of the onions go away. Add the black pepper powder and garam masala powder an give it a good stir.

Add the mushrooms, sprinkle some salt and stir fry the mushrooms until they are partially cooked. You will know this when it begins to start releasing its liquids.

Add the almond cashew paste to the mushroom mixture. Add about 1/2 cup of water and give the Mushroom Curry a good stir. Check the salt and spice levels and adjust to suit your taste.

Give the mixture a brisk boil and you will find the mixture thickens as you boil. You can adjust the consistency of the Almond Mushroom Curry by adding water.

Once the curry comes to a brisk boil and starts to thicken, turn off the heat. Stir in the chopped coriander leaves and serve.

Serve the Almond and Cashew Nut Mushrooms Curry along with a Broccoli Pepper Pulav, Papad for a weeknight dinner or even make them for your parties.