Add KM1 (ghee, green chilly) to a pot and sauté for a few seconds.

Add KM2 (chopped onion) and sauté for 2–3 minutes on medium heat.

Add KM3 (mushroom, diced capsicum) and KM4 (Masala) and mix well.

Add KM5 (tomato paste) with 100 ml water and boil for 7–8 minutes on medium heat.

Add KM6 (curd) and boil for 1–2 minutes.

Garnish with KM7 (chopped coriander) and serve hot.