Melt butter+oil in a pan and fry capsicum, sliced mushrooms until mushroom shrinks. take it out to a plate or bowl and keep it aside until use.
Again, in the same pan, add some more oil, crackle cumin seeds and add bay leaf, finely chopped onions and fry until the onions turn brown
to the brown onions, add the ginger garlic paste and fry this until the raw smell of ginger and garlic goes off.
Add the tomato puree and Fry the tomatoes well until the oil leaves out the sides.
Add all the spice powders - turmeric powder, chilli powder, coriander powder, kashmiri chilli powder, cumin powder, garam masala and curd. Mix well until it is well combined with the base
furthermore, add the fried mushrooms and capsicums along with that little water it has let out
sprinkle little bit of sugar to the curry. add salt, water, crushed kasuri methi ,mix well and Close and cook the curry for 15 -20 min in medium flame until the oil leaves out the sides
open and mix again. serve hot with rotis.