Wash and dry the mushrooms and cut them into slices or halves or into small pieces.

Heat a pan with oil, add sliced mushrooms and saute on medium flame until they turn into light brown colour. Transfer them into a bowl and keep them aside.

In the same pan, heat the remaining oil and add cumin seeds, allow it to crackle and then add sliced onion, green chillies and saute it.

Now add ginger garlic paste and fry until the raw smell goes out.

Then the tomato puree and spices and mix well. Add little water to prevent the masala to burn and cook on low flame for 5-7 minutes.

Add the sauteed mushrooms and mix well. Add ¼-1/2 cup of water, salt to taste and cook for 5 minutes on medium flame.

once the gravy reaches the desired consistency, add dried fenugreek leaves and mix well.

Finally add chopped coriander leaves and switch off the flame.