Ingredients:

12 mushrooms, cut into half
1 red bell pepper, diced
3 medium potatoes, cut into cubes
1 medium onion, sliced
4 garlic cloves, smashed
½ inch ginger, chopped
1 tablespoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon fenugreek seeds
½ teaspoon caraway seeds/shahi jeera
3 green cardamoms
3 cloves
½ inch cinnamon
½ teaspoon black pepper
1 teaspoon poppy seeds
2 dry red chilies
1 teaspoon paprika (optional)
½ teaspoon turmeric
2 tablespoons raw cashews
1 tablespoon apple cider vinegar
2 teaspoons sugar
1 cup coconut milk
Coriander leaves
2 teaspoons coconut oil
1 teaspoon tamarind pulp

Preparation:

Heat coconut oil in a large saucepan. Add red chilies, coriander seeds, cumin, fenugreek, caraway, cardamom, cloves, cinnamon, and peppercorns. Sauté for 2 to 3 minutes.
Add the poppy seeds, cashews, onions, ginger, and garlic. Continue to sauté until the onions start to caramelize.
Blend the sautéed ingredients. Then add turmeric, paprika, vinegar and tamarind made into a smooth paste with ½ cup of water.
Heat the oil again in the same saucepan. Add paste and mix well.
Cover the pan with a tight lid and let the paste cook for 20 minutes. Stir occasionally. Add a little water if needed.
Add mushrooms, potatoes, red peppers, salt and sugar. Cover again and let it cook for another 15 minutes.
If the stew looks thick, add vegetable stock or water.
Add coconut milk and garnish with coriander.

Serve hot with rice.