Heat a pan and add 1 tsp oil. When the oil is hot add the sliced mushrooms and sauté.

After 2-3 mins of sauteing you will see mushroom releasing out water. Keep cooking the mushrooms while stirring occasionally till the water completely evaporates. You will observe the colour of the mushrooms turn to brown.

Sauté for a minute then remove the mushrooms into a bowl and keep aside.

Grind together the cut onions, ginger, garlic, green chillies, cinnamon, cloves and green cardamom with a pinch of salt, into a smooth paste. You can grind it in an electric grinder or with a mortar and pestle.

Heat a pan and add 2 tbsp oil or butter. When the oil is hot add the ground onion paste and sauté till oil starts to separate and the raw smell of the onions and garlic are gone.

Then add in the tomato puree/paste. Cook for 3-4 mins while stirring continuously.

Add the coriander powder, red chilli powder, cumin powder and turmeric powder and sauté for a minute.

Add 1 cup water and mix well, cover with a lid and cook for 4-5 minutes.

Now add salt as per your taste and ½ cup water or as required. Mix well and bring to a boil. Then add in the mushrooms and 1 tsp kasuri methi and cook for a minute.

Then add fresh cream and garam masala. Mix and cook for a minute.

Garnish with freshly chopped coriander leaves and serve with chapati or rice and enjoy.