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Soak the cashews in water for 20 minutes.
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Drain the cashews. Grind to a paste--I used my wet dry grinder; Singh claimed a food processor would work. Add water by the tablespoon as needed to get it to grind. Set aside.
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Using either a cooktop-safe slow cooker insert or a frying pan, heat a pan over medium high heat with the vegetable oil and whole spices. Fry, stirring occasionally, until the cinnamon starts to unfurl and the spices are quite fragrant, about 2-3 minutes.
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Add the chopped onion with a pinch of salt. Stir occasionally and let the onions caramelize, for about 10 minutes. Keep some water by your cooktop--if the onions start to stick or scorch, sprinkle a little water into the pan.
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Add the garlic. Cook, stirring occasionally, for another 5 minutes.
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Add the ground spices and stir to incorporate. Cook for 30-60 seconds, stirring, until the spices are fragrant.
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Add the reserved cashew paste. Stir to incorporate. If you had to add a lot of water to the cashew paste, let it cook off now. When the pan is drier, add the mushrooms and stir them in. Cook for 1 minute.
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Whisk together the milk, cream and yogurt briefly.
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If you are using a separate pan, scrape the ingredients into the slow cooker.
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Mix the dairy mixture into the mushrooms in the slow cooker. Place the insert onto the slow cooker and cook on high for 1 hour or low for 2 hours.
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minutes before serving, mix the peas into the dish.
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Serve with Basmati rice or flatbread and other Indian dishes (the mushrooms are too rich to be the sole entree in my opinion).