Heat oil in a deep frying pan over medium heat. Add fenugreek and kalonji seeds, give it a stir, then add garlic & ginger paste. Because of the small quantity of oil used, the ginger will stick to the pan; add a splash of water and scrape the pan with a wooden spatula to loosen. Saute for 30 seconds.

Add onion and salt to the pan and mix together, adding more splashes of water when the veggies begin to stick. Turn heat to low, cover pan and continue to cook, stirring occasionally and adding a bit of water if necessary, until onions are softened (about 12 minutes).

Add mushrooms and cook, stirring occasionally, for five more minutes. The mushrooms will start to release their moisture.

Add tomatoes and spices to the pan and mix thoroughly. Continue to cook on low heat until tomatoes are broken down and mixture has thickened (you don’t want a soupy texture or the sauce will be too thin).

Mix in vegan yogurt and heat through.