### TranslatedIngredients: 400 grams Button mushroom, 1 onion - finely chopped, 3 tomatoes - chopped, 1 capsicum (green) - finely chopped, 3 green chillies - chopped, 1/2 inch ginger, 3 long garlic, green coriander - chopped Take 1 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon coriander powder, 2 bay leaves, 4 long, 4 whole black peppers, 1 Cinnamon - small, 2 tablespoons oil, salt - as per taste, water - to make puree ### PrepTimeInMins: 15 ### CookTimeInMins: 35 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make embroidery mushrooms, first wash the mushrooms 4 to 5 times. Cut it after washing. Now take the jar and add tomatoes, garlic, ginger and some water to it. Grind it and make a thick paste. Now heat oil in a pan. Add cumin seeds, bay leaves, fenugreek seeds, long, black pepper, lentil sugar and green chillies. Cook on medium heat for 15 seconds. After 15 seconds, add onion and cook till it becomes soft. After it becomes soft add capsicum and cook for 2 minutes. After 2 minutes, add tomato puree and mix. Cook till it boils and then add turmeric powder, red chilli powder, coriander powder and salt. Cook for 2 minutes and then add chopped mushrooms. Mix well and then cook until the mushrooms are soft. After cooking, turn off the gas and garnish with green coriander. Serve the Cauliflower Mushroom with Dal Tadka, Burani Raita and Tawa Paratha for dinner.