In a pan, dry roast these ingredients on low heat until aromatic. Then turn the heat off and allow the ingredients to cool down completely.
1 tbsp coriander seeds, ½ tsp cumin seeds, 3 dried red chilies, 2 cloves, ¼ inch cinnamon, 5-6 curry leaves
Transfer the roasted ingredients into a mixer grinder and make a coarse powder. Store this spice blend aside until used.
Add these ingredients into a mixer grinder, make a fine paste, and keep aside until used.
2 medium tomatoes, 3-4 cloves of garlic, 1/2 inch ginger root
Heat oil or ghee in a pan on medium heat.
3 tbsp sunflower oil or ghee
Add and sauté these veggies on high heat until golden brown (This would take up to 5 minutes). Then remove them on to a separate plate.
250 gm button mushrooms, 2 medium green capsicum/ bell pepper, 1 small red onion
Pour the tomato paste into the same pan, sprinkle some salt and cook on low-medium heat until oil separates. (If there isn't enough oil, you could add a tablespoon or two more and then add the tomato paste.)
salt to taste
Add about 1 tablespoon of the spice blend, combine and cook for 20 seconds on low heat. (Add more of the spice blend if you feel the need)
Pour water as needed, combine and allow it to come to a boil.
Transfer sautéed vegetables into the pan. Combine, cover, and cook the curry for 2-3 minutes on low heat, allowing the vegetables and gravy to come together.
Taste for salt at the point and adjust if necessary.
salt to taste
Garnish with cilantro and ginger. Serve hot with chapatis/rotis. Enjoy!
2 tbsp cilantro, ginger root