Add cashews or magaz or coconut, poppy seeds to a blender and make a fine paste. Set this aside. If using potato skip this step. You don’t need a paste
Add oil to a hot pan and fry dry spices till they sizzle
Add sliced onions and chili and fry till slightly golden
Add ginger garlic paste, fry till the raw smell disappears
Add mushrooms and potatoes (if using), fry on high for 2 minutes
Add turmeric, salt, red chili powder, garam masala powder, and fry till the masala turns fragrant
Lower the flame, add the yogurt, mix well and cook
When it begins to bubble, add the cashew nut paste or melon cashew paste. Add more yogurt to bring it to the consistency, without adding water. Cover and cook till the mushrooms are cooked tender. Over cooking make the mushrooms soggy.