This vegetarian curry is perfect for sharing with family and friends for Diwali – the Hindu festival of light.
Heat the oil in a large saucepan, crack the cumin seeds and add the chopped green chilli and chopped onion. Sauté the onion until golden brown. Add the ginger garlic paste, all the spice and chopped tomato. Cook the masala for a minute.
Add the potato, mushroom and vegetable stock or water. Cover and cook over a low heat for 5 minutes until the potatoes start to soften. Throw the spinach then cook for a few more minutes.
Add the cashew paste and cream. Bring to boil and then simmer for few minutes. Stir through coriander and serve with rice or naan bread
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