Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly.

Remove it to a plate or bowl and let it cool completely.

Once cooled, grind into a powder using spice grinder or coffee grinder.

Heat the oil in a pan on medium heat.

Once hot add chopped onions. Sprinkle some salt and cook till onions becomes soft and translucent.

Mix in the garlic paste. saute for a minute.

Add freshly ground masala. Mix and cook for one minute.

add chopped tomatoes and remaining salt. Mix and let it cook.

Once it starts to soften, keep mashing the tomatoes with back of the spatula. As it cooks, all the moisture will evaporates. it starts to leave the sides of the pan.

Add capsicum and mushrooms. Mix and let it cook

As mushroom cooks, it leaves its water. Continue cooking, water will evaporate. mushrooms will get soft and tender.

Add garam masala and kasoori methi and stir.

Mix in chopped cilantro leaves.

Finally add cream. Mix well,

turn off the stove