PREPARATION

1. In a blender add 70 grams onions, 2 tablespoons ginger, 2 tablespoons garlic, 1 teaspoon red chili, 1/4 teaspoon cumin, 1 teaspoon garam masala and blend it until smooth paste.
2. Heat 2 tablespoons ghee in a pan, add 180 grams mushroom, 70 grams bell pepper and stir well for 3 - 5 minutes.
3. Heat 1 tablespoon butter in a pan, add 1 1/2 teaspoon green chili and stir.
4. Pour onions ginger paste mixture on it, add 150 milliliters tomato puree, 120 milliliters cream and mix well.
5. Add 1 tablespoon coriander, 1 teaspoon salt, cooked mushroom and again mix well. Cook 5 - 7 minutes.
6. Transfer it to a bowl.
7. Top with cream
8. Serve.