Kaalan Kodai Mizhaga Kozhambu/Mushroom-Capsicum Curry

Mushroom-Capsicum Curry
Its lent season now and I am planning to make a lot of vegetarian dishes. This dish is a slight variation of the Paneer Simla Mirch curry. Here I've added some yogurt to give a rich and creamy texture/taste to the curry.
15 white button mushroom
1/2 green bell pepper(Capsicum), chopped into bite size pieces
1 onion, chopped
2 tomatoes, chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
2 tbsp yogurt(do not use yogurt or curd that is very sour)
salt, to taste

Heat oil in a pan and add cumin seeds. Add the chopped onions and fry a little until onions start to brown. Now add ginger-garlic paste and tomatoes. Cook till tomatoes are tender and start to pulp up.

Add in coriander powder, cumin powder, red chili powder and turmeric powder. Cook for a minute or two till spices blend in. Add salt, water and cook for a few minutes till sauce thickens slightly.

Add Mushroom and bell pepper(Capsicum) and cover cook for 6-7 minutes till Mushroom and Pepper is cooked. Mix in the finely beaten yogurt.. Cook for a couple of minutes and remove from heat and serve hot.