Heat oil in a pan.  When hot add mustard seeds and cumin seeds.  Allow to sputter.

Add onions and green chilies. Cook until light brown.

Add ginger garlic paste and cook for 2-3 minutes. Add chopped or pureed tomatoes.

Sauté for 4-5 minutes then add Madras curry powder, Garam Masala, and turmeric.

Stir and add chopped mushrooms, cashews, and salt to taste.

Cover and cook on low heat until the mushrooms are cooked.  Stir every few minutes to keep from burning.

Serve with rice or roti.