Make a coarse powder of coriander seeds, red chilies, cardamoms and fennel seeds in a grinder/blender. Set this aside.

Add 1 tbsp oil to a pan. Saute ginger garlic for 1 min.

Next add onions and saute until they turn slightly pink.

Then add tomatoes and salt. Saute until the tomatoes turn completely mushy.

Add cashews to the pan. Set this aside to cool.

When cooled make a smooth paste of the onion tomato mixture in a blender.

Rinse the mushrooms well and slice them.

Add a tbsp of oil to the same pan.

When the oil turns hot, add sliced mushrooms and saute for 3 mins.

Then add capsicum and onion cubes.

Saute all of them together until mushrooms turn slightly golden. Set these aside.

Add another tbsp of oil to the pan and heat it.

Next add the coarse powder of coriander seeds & red chilies. Saute this powder for 2 mins.

Add onion tomato paste, red chilli powder and garam masala. Saute for 3 to 5 mins.

Pour 1 cup water to the mixture and make a gravy.

If needed add more water to bring it to a slightly thin consistency.

Cover the pan and cook until the gravy thickens and you see traces of oil over the gravy.

Check and add more salt if needed.

Add kasuri methi and fried mushrooms, capsicum and onions. Stir well.

Add green chilies and ginger juliennes. Cover the pan.

Cook on a low heat for 2 to 3 mins. Turn off the stove. If desired sprinkle some finely chopped coriander leaves.

Rest for at least 15 mins before serving. Serve kadai mushroom with plain rice, roti or any breads.