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Heat oil or ghee in a pan and add the whole spices, followed by onions.
Saute until golden for about 9 to 10 mins. Stir in the ginger garlic. Saute for a minute and pour 2 tablespoons water and deglaze the pan.
Stir in all the ground spices – red chili powder, coriander powder, cumin powder, turmeric, salt and garam masala.
Add tomato puree and saute until the raw flavor is gone and the masala becomes thick and smells aromatic.
Pour cashew puree and ¾ cup hot water. Mix well and bring to a rolling boil on a high heat. Reduce heat and cook covered until the onions are soft and the gravy turns thick.
Add ½ tablespoon ghee to another pan and add the sliced or quartered mushrooms. Saute them until aromatic for 4 to 5 mins and transfer them to the thick masala.
Mix well. Cook covered until the mushrooms are completely tender to your liking. If the masala is too thick add a splash of water.
Add kasuri methi and more salt or garam masala as needed. If your gravy is too tart, add little sugar or maple syrup. (If you use heavy cream stir in here)
Sprinkle lemon juice at the time of serving and garnish with coriander leaves. Serve mushroom masala over rice or with flatbreads – roti, chapati, plain paratha or naan.