Slice the mushroom in half. If they are very tiny, don't slice. And the mushrooms are very big, slice in quarter.

Finely chop one onion. And the second onion slice into bite size big chunks.

Finely chop the tomato.

Using a motor pestle, pound the onion, garlic and green chili.

In a heavy bottom skillet, drizzle 2 tablespoons oil and when it's hot, layer the mushroom and don't move it around too much. Let it char to a mild golden brown. Then add the diced onion and cook for 2 minutes. Take both the mushroom and the onion off the pan once done.

To the same pan, drizzle the rest of the oil and add the whole spices (cumin, fennel, cinnamon stick, cloves and half of the dried fenugreek leaves). Let it sizzle for a few seconds, then add the garlic, ginger and green chili paste. Stir around for 1 minute.

Add the finely chopped onion, season with salt and add the ground spices. Don't add the remaining dried fenugreek leaves just yet. Stir it around and cook for 2 minutes.

Add the tomatoes and cook for another 2 minutes.

Then add the fried mushroom and onion that was kept aside and sir it around. You can either leave it dry or add little water to make a small about of gravy.

Taste for salt and add more if needed.

Finish the dish by adding the remaining dried fenugreek leaves and finely chopped cilantro leaves.

Enjoy Mushroom Masala with roti or paratha!