History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Heat oil in a non-stick pan, add bay leaves and cumin seeds and when cuminseeds change colour, add garlic, ginger and green chillies and sauté for 2-3 minutes. Add onions and sauté further till the onions are lightly browned. Add tomato puree and cook for 6-8 minutes.
Add coriander powder, cumin powder, red chilli powder, turmeric powder, garam masala powder and salt and mix well. Cook for 2 minutes. Add mushrooms and soya chunks and mix well. Add 1 cup water and mix well.
Finely chop coriander sprigs and add to the pan and mix well. Cook till the mushrooms and soya chunks are done.
Transfer the curry into a serving bowl and serve hot.
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