Begin by washing the button mushrooms very well under running tap water. Carefully remove all the dirt and mud. Dice the mushrooms into halves. Set aside.
Set a heavy bottomed skillet over medium high heat and add oil. When the oil becomes moderately hot throw in the whole cumin seeds, dry red chilies and the bay leaves. Allow them to sizzle for a few seconds.
Next, add the chopped onions and saute until translucent.
Now, add the chopped tomatoes and saute until they just begin to turn mushy. Imeediately add the ginger garlic paste and saute until the raw smell completely disappears and oil begins to leaves the sides of the pan.
Add all the dry spices except the garam masala powder. Sauté until they are nicely roasted and oil begins to leave the sides of the pan.
Next, add the tomato paste and give everything a very good mix.
Add the diced mushrooms and mix them gently along with the Bhuna masala in the pan. The mushrooms should be well coated with the bhuna masala.
Next, add the onion squares and mix well. The mushrooms will begin to release juices at this stage. Add just 1/3 cup water and saute for a couple of mins.
Now, add the green capsicums and give everything a very good mix. The mushrooms will release a lot of juices at this stage. It's best to cover and cook the Kadai mushroom for 5 mins over medium heat.
After 5 mins open the lid and add the garam masala, the kasturi methi and the ginger juliennes. Give everything a very good mix. Turn off the heat and serve hot. Enjoy!