PREPARATION

1. In a heated pan , dry roast 2 tablespoons spilt bengal gram.
2. Transfer it to a grinder and grind to a fine powder. Keep aside.
3. In a mixing bowl, add 230 grams mushrooms, 110 grams bell pepper, ground spilt bengal gram, 1 teaspoon ginger, 1 teaspoon garlic and 1/2 teaspoon salt.
4. Mix well and marinate for 20 - 25 minutes.
5. In a blender , add 250 grams tomatoes, 1 1/2 teaspoon green chili and blend it to a smooth puree. Keep aside.
6. Now, heat 1 tablespoon oil in a pan, add marinated mushroom and capsicum.
7. Sauté them for a while on a medium heat.
8. Stir well  and remove the pan from heat.
9. In a another pan, add 2 tablespoons oil, 1 teaspoon cumin, stir once, then 80 grams onion and cook until translucent.
10. Now, add 1 tablespoon ginger, 1 tablespoon garlic, and blended tomato puree.
11. Mix well and cook it on a low heat.
12. Add 100 grams peas, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon coriander powder, mix once and add 100 milliliters water.
13. Cover and cook for 8 - 10 minutes.
14. Open the lid and give it a mix.
15. Now add sautéed mushroom and bell pepper 40 grams fresh cream and 100 milliliters hot water. Mix well.
16. Add 1 teaspoon garam masala, 2 teaspoon dry fenugreek and 1 tablespoon coriander.
17. Mix well all the ingredients.
18. Remove the wok from heat.
19. Garnish it with ginger julienne.