Preparing the kadai masala First dry roast all the spices on a low flame till fragrant. Once the spices cool down, add them to a grinder jar. Grind to a semi fine powder. and keep the ground kadai masala aside. Preparing the kadai mushroom gravy In the same jar, add chopped tomatoes. Blend the tomatoes to a smooth puree and keep aside. Rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the veggies and keep aside. Heat 3 tbsp oil and add the sliced mushrooms. Stir & sauté the sliced mushrooms till they get browned from the edges. Remove the mushrooms and keep aside. In the same oil, add finely chopped onions. sauté the onions till translucent or light golden. Now add the ginger-garlic paste and sauté till their raw aroma disappears. Add the tomato pureé. Stir and sauté till you see some oil releasing from the sides. Then add the sliced capsicum and stir and sauté for 5 to 6 minutes on a low flame. Add the ground kadai masala which we made and stir very well. Then add ½ cup water and season with salt. Stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top. Add the sautéed mushrooms. Lstly add crushed kasuri methi and switch off the stove. Stir and then s