For the mushrooms:
In a pan shallow fry ghee, button mushroom, salt and butter.
Transfer the shallow fried mushrooms into a bowl and keep aside.
For the shahi garam masala:
In a pan, dry all the ingredients for 2-3 minutes. Pound it finely in a mortar and pestle.
For the gravy:
In a pan saute ghee, bay leaf, cumin seeds, ginger-garlic paste and onion puree.
Add the smashed green chilly into the base.
In the base add turmeric powder, cumin seeds, coriander powder, red chilly powder and salt for taste. De-glaze them with little water.
In the base mixture add tomato puree and a little sugar to balance the acidity.
Then add one by one cashew nut paste, pounded garam masala, cream and half a lime.
Add shallow fried button mushroom into the base mixture.
Mix well the mushrooms and the base mixture. Let it simmer for a while.
And the shahi mushroom is ready to be served.