For the sun-dried tomato sauce:

• 1/4 cup sun-dried tomato dried or olive-oil soaked, drained
• 1 cup water for blending

For the whole spices:

• 1 teaspoon neutral cooking oil to sauté, generic cooking oil
• 1/2 teaspoon cumin seeds
• 1 cinnamon stick
• 1 black cardamom partially open, or use more green cardamom pods, pod
• 3 green cardamom pods partially open
• 2 clove whole

For the ground spices:

• 1 teaspoon kashmiri chili powder or use paprika
• 1/2 teaspoon garam masala or regular garam masala. Use more to taste as needed, Kashmiri variety
• 1/2 teaspoon fennel seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger You can also use 1 tablespoon ginger paste or ginger garlic paste instead
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)

For the mushrooms:

• 8-10 ounces mushrooms quartered - baby portobello or white or similar-sized mushrooms
• 1/2 teaspoon salt

For garnish:

• cilantro
• lemon juice