Heat a wok over medium heat, add oil and ghee. Once oil and ghee are hot, add Garlic and Ginger and saute 1-2 minutes.

Add the Onions and saute until Onions are slightly brown. Then add Turmeric powder, Coriander powder, salt, and red chili powder. Mix well, and then add Tomatoes and water. Mix the curry, close the lid, and simmer for 10-12 minutes until tomatoes are cooked through.

In a medium pan over medium heat, add oil and ghee. Once the oil and ghee are hot, add green and black Cardamums, Bay leaf, Cinnamon stick, Black Peppercorns, and Cloves. Allows the spices to infuse the oil, and plump up.

To the spices, add the Onions, and saute until softened.

Add the Mushrooms, Red Chili powder, and salt. The salt will help wick the moisture from the Mushrooms and Onions, creating a braising liquid. Stir and braise the Mushooms until all the liquid has evaporated, and Mushrooms are cooked through and firm.

After 10-12 minutes, check on the Tomatoes. If they are cooked through, turn off the heat and allow to cool slightly. Once cooled slightly, using an immersion blender, puree the Tomato and Onion curry. If needed, add a little water per your desired consistency.

Once the curry has been pureed add in the mushroom and onion mixture, along with hand crushed Fenugreek leaves, combine well, and transfer to a serving dish.

Garnish with some Yogurt, and fresh Cilantro.

Enjoy with Jeera (Cumin) Rice, or Naan.