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Clean and slice the mushrooms.
Marinate the mushrooms with red chili powder, turmeric powder, garam masala, and salt.
Blend the tomatoes and soaked cashews to make a smooth puree.
Heat oil and butter in a pan, add the marinated mushrooms and fry them lightly.
Remove the fried mushrooms and keep them aside.
In the same pan, add more oil and the whole spices - cumin seeds, dried red chilies, and sauté them.
Add the sliced onions and sauté until they turn light brown.
Add the grated ginger and sauté for a minute.
Add the coriander powder, turmeric powder, Kashmiri red chili powder, and mix well.
Add the tomato-cashew puree and mix everything together.
Add water, salt, garam masala, and dried fenugreek leaves. Mix well.
Add the fried mushrooms and let the curry simmer for 5-7 minutes until the mushrooms are cooked through.
Garnish with chopped coriander leaves and serve hot.