In a mixing bowl, add all “Marinate Mushroom” ingredients. Mix well and rest for at least 20 minutes.

Dry roast all ingredients under “Roast & Grind Masala” until aromatic.

Cool completely and grind to a coarse paste using little water.

Heat oil in a heavy-bottomed pan. Add fennel seeds and curry leaves; let them splutter.

Add chopped onions and sauté until translucent.

Add the ground masala with a splash of water and cook until the raw smell disappears.

Add marinated mushrooms and mix well. Cook for 5–7 minutes until mushrooms are soft and coated well.

Let it simmer open until it thickens and comes together as chukka-style masala.

Add garam masala and cook for 1 minute.

Finally, add coriander leaves, mix, and switch off.