Soak the saffron in hot water.
Wash and wipe the mushrooms. Cut them into halves or quarters depending on the size.
Peel and cut the onion into chunks.
Peel and cut garlic and ginger into pieces.
Cut the green chilli into rings.
Heat 2 tbsp oil in a pan over low heat.
Add the cashew nuts, almonds, pistachios and raisins. Fry for a few seconds.
Remove the nuts and raisins and keep on the side for garnishing.
Add the chopped onion, garlic, ginger and chilli. Stir fry till the onion becomes soft and light brownish in colour.
Add cashew nuts. Stir fry for 1-2 minutes.
Add the seeds. Stir fry for 30 seconds.
Puree the above mixture into a paste without adding any water.
Heat remaining oil in the same pan.
Stir fry the paste for 1-2 minutes. If required, add some more oil.
Add turmeric and chilli powder. Mix well.
Add the tomato puree. Mix. Cook for 1-2 minutes.
Add mushrooms and salt. Mix well.
Add water. Cover the pan and allow the mushrooms to cook for 5 minutes over medium heat. You don’t want to overcook them.
Add coconut milk , korma masala and the saffron water. Mix well.
Allow the mixture to become hot but do not boil it.
Crush kasuri methi between your palms and add to the korma. Mix well.
Garnish with the fried nuts and raisins.
Serve with naans, rice, rotis or parathas.