Prepare the Kadai masala: Dry roast coriander seeds, cumin seeds, dried red chilies, and black peppercorns in a pan for 2-3 minutes over low heat, until fragrant. Allow the spices to cool and then grind them to a coarse powder using a spice grinder or mortar and pestle. Set aside.

Clean and prep the mushrooms

Wash the mushrooms thoroughly under running water to remove any dirt or debris. Pat them dry using a clean kitchen towel or paper towels. Slice the mushrooms in half or, if they are large, cut them into quarters. Set aside.

Chop the vegetables: Finely chop the onion and tomatoes, and dice the green and red bell peppers. Set aside.

Measure and organize other ingredients: Measure out the tomato puree, fresh cream (if using), ghee or butter, and all the required spices. Set them aside for easy access during the cooking process.

Heat ghee or butter in a kadai or large, heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them splutter.

Add the finely chopped onions to the kadai and sauté until they turn golden brown.

Add the chopped tomatoes and cook until they become soft and pulpy. Stir in the tomato puree and mix well.

Add the turmeric powder, red chili powder, coriander powder, and the prepared Kadai masala. Cook the spices for 2-3 minutes, stirring occasionally, until the oil begins to separate from the masala.

Add the halved mushrooms and diced bell peppers to the kadai. Mix well to coat the vegetables in the masala. Cook for 5-7 minutes, stirring occasionally, until the mushrooms and bell peppers are tender.

If using cream, stir it in now, and cook for an additional 1-2 minutes. Season the dish with salt, to taste.

Sprinkle garam masala powder and Kasuri methi over the dish, and give it a final stir. Cook for another minute.