Soak the cashew nuts for a while and blend them into a smooth paste.
Wash and slice the mushroom.
In a frying pan, dry roast fennel, cardamom, dry red chillies and coriander seeds.
Once crisp and aromatic, set it aside to cool.
Powder this masala mix into a smooth powder.
Into the wok, add the oil and heat it to medium heat.
Sautee the mushrooms in the oil.
Remove the roasted mushroom and set it aside.
Add the buna masala and heat it up.
Now add the kadai masala, cashew nut paste.
Add half a cup of water and mix it well.
Add the roasted mushrooms and boil the gravy well, till the mushrooms are cooked.
Let the curry boil for 6-7 minutes. Rub the fenugreek leaf and add to the curry.
Mix well and serve the curry with grains or flatbreads.