• 1 cup Mushrooms (sliced) 
• ¼ cup Onions (chopped) 
• ¼ cup Onions (diced)
• 1 cup Tomato puree 
• 1 tsp Peanut oil
• 1 small Bay leaf
• 1 Green Chillies (chopped)
• 1 tsp Ginger-Garlic paste
• ½ tsp Turmeric powder
• ½ tsp Red chilli powder
• ½ tsp Coriander powder 
• ½ tsp Cumin powder
• ½ tsp Garam masala 
• 1 tbsp Coriander leaves (chopped)
• A pinch of Asafoetida
• Salt  According to taste
• ¼ tsp Black pepper
• ½ cup Water

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• In a pan, heat oil, add cumin seeds when they start to splutter.
• Then add asafoetida, bay leaf and ginger garlic paste. Stir well.
• Add chopped onions and stir well until translucent on a medium flame.
• Then add diced onions and stir well.
• Add tomato puree and stir continuously until cooked.
• Add mushroom, water and spices. Continue to stir the veggie until water dries up on low-medium flame.
• Switch off the flame and cover the lid for 5 minutes.
• Mix well and serve hot.

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