Button mushrooms with cashew paste and yogurt

Fresh button mushroom  600 gms.
corriander leaves chopped  1cup
cardamoms green    5
cloves                      5
cinnamon                 1 inch stick
bay leaf                    1
mace                         a pinch
boiled onion paste   2/3 cup
ginger paste             4tsp
garlic  paste             4tsp
green chillies           4
red chilli powder     1tsp
corriander powder    1/2 tsp
yoghurt                     11/2 cup
salt
cashew nut paste       3tblsp
ginger cut in thin strips  11/2inch

Blanch the mushrooms in hot water for two minutes. Drain.
Heat the oil in a kadai, add the green cardamom ,cloves ,cinnamon,bay leaf and mace and saute over medium heat till fragrant.
Add the boikled onion past and saute for two to three minutes. Add the ginger and garlic past and continue to saute for a while. Add the green chillies and saute for half a minute.
Add the chilli powder and corriander powder and stir for half a minute.
Remove from heat and stir in the yogurt and salt. Return the pan to the heat. Add around three-fourth cup of water and bring to a boil. Lower heat and simmer for two to three minutes.
Add the mushroom and three-fourth cup of corriander leaves and simmer for two or three minutes. Transfer to a serving dish and garnish with remaining corriander leaves and giniger strips.
Serve hot with steamed rice or rotis.