Clean and halve or quarter the mushrooms. Set them aside.

Heat 3 tbsp oil in a pan over medium heat. Add finely chopped onions and sauté until golden brown.

Add 1 tbsp ginger-garlic paste and sauté until the raw smell goes away.

Add the chopped tomato and sauté until it turns soft.

Lower the heat and add ¼ tsp turmeric powder, 1 tsp Kashmiri chilli powder, and 2 tsp coriander powder. Mix well.

Add a splash of water and cook until the raw smell of the masalas disappear,

Toss in the halved mushrooms and stir to coat them in the masala.

Cover and cook on medium-low heat for about 5-7 minutes or until the mushrooms are cooked.

Add the pepper powder and fennel powder when the mushrooms are half-cooked. Mix until combined.

Add curry leaves and 1 tsp ghee. Stir well and cook for another 2 minutes until everything is well blended and aromatic.

Serve hot with rice, chapati, or any Indian bread.