Heat oil or ghee in a large sauté pan on medium. Add cumin seeds, onion, cardamom and bay leaf.
Sauté for a couple of minutes until onion is tender. Add fenugreek leaves, garlic and ginger pastes, capsicum, peas and mushroom. Toss and cook for a few minutes until mushrooms are coated with the onion and capsicum mixture.
Add salt and spices along with the tomato passata (or crushed tomatoes). Add half a cup of water. Mix well.
Reduce heat to low and simmer for 20-25 minutes until mushrooms are just done and the dish is piping hot. Garnish with fresh coriander leaves.