1. In a small pan, add some water (just to soak the tomatoes) and chopped tomatoes.
2. Let it cook until skin and flesh separates out.
3. Allow to cool, place in a blender and puree.
4. In a kadai, add oil (upto 1&1/2 tbsp)
5. Wash mushroom and soak in water for a couple of minutes.
6. Add some salt, it helps to clean them.
7. Add 1/4 tsp cumin seeds/jeera when the oil is hot, you can see that cumin seeds enlarge and splutter.
8. Now add finely chopped onions and saute for 6 minutes on a medium flame or until it turns golden brown and shrinks.
9. As you fry onion, add 1/4 tsp of turmeric powder.
10. Add finely ground ginger garlic paste and saute for next two minutes so that the raw smell of ginger/garlic disappears.
11. Add tomato puree.
12. From now on the entire cooking should be done on a low flame.
13. After 3 minutes add 1 tsp of chilli powder, salt, 1/2 tsp of cumin powder and 1 tsp coriander powder.
14. Mix well and cook for next 3 minutes.
15. Then add 1/4 cup of water and cook for 3 more minutes.
16. Then add chopped mushroom and cook for 10 minutes.
17. Add 1/4 cup of water if you want it of gravy consistency.
18. Add 1/4 tsp of garam masala and cook for another 10 minutes.
19. Add crushed kasuri methi, cream and stir.
20. Garnish with chopped coriander leaves and some cream.
21. Serve hot with rotis, naan, phulkas or even with steamed rice or jeera rice.

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Recipe courtesy: Food for 7 Stages of Life