3-4 tbsp. cooking oil
1 med.-sized onion, finely chopped
2-3 cloves garlic, peeled and crushed
1/2 tsp. ground turmeric
1/2 tsp. chili powder
1 tsp. ground coriander
1 tsp. ground cumin
3/4 tsp. salt or to taste
1 tbsp. tomato puree
225 g/8 oz. mushrooms, chopped

Heat the oil over medium heat and fry the onions until they are lightly browned. Lower heat and add the garlic, turmeric, chili powder, coriander and cumin. Stir and fry the spices and add about 1 tablespoon water to prevent the spices from sticking to the bottom of the pan. As soon as this water dries up, add a little more. Continue doing this until you have fried the spices for about 5 minutes.

Add the salt and tomato puree; mix well and add the mushrooms. Stir until the ingredients are thoroughly mixed. Sprinkle about 2 tablespoons water and cover the pan. Simmer for 10 minutes.

The finished dish should have a little amount of gravy, but it should not be runny. If it appears to be a little runny, take the lid off and let the liquid evaporated until the gravy is reasonably thick.