To prepare the spice blend, dry roast the whole spices for 2-3 minutes or until fragrant. Let them cool and grind into a semi-fine powder. Keep aside.
To prepare the tomato puree, blend tomatoes along with ginger and garlic until you get a smooth puree. No need to add any water.
Heat oil in a pan and sautee the chopped onion until translucent.
Add the prepared tomato puree to it and let it cook for 10 minutes.
Then add turmeric powder and chilli powder and combine it well.
Add sliced mushrooms to the tomato mixture and saute for 2-3 minutes.
Add salt and prepared spice blend and mix.
Add 1 cup of water to it. Cover and cook for about 10 minutes or until mushrooms are cooked.
Once they are soft, add capsicum and 1/2 cup of water and continue cooking for 6-7 minutes until capsicum is slightly cooked.
Once done, add kasoori methi and cream to the gravy and mix.
Finally, add coriander leaves and switch off the flame.
Serve hot with rice or roti.