• 14 ounces white button mushrooms, stems remove and thickly sliced
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 jalapeno pepper, stemmed, seeded, and finely chopped
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chile powder
• 1/2 teaspoon kosher salt
• 1 tablespoon tomato paste
• 3 tablespoons water
• 1 tablespoon minced green onions or chives
• Cooked white rice

1. Pour the oil into a pot set over medium heat. Toss in the onion and the jalapeño and cook for 6 minutes, stirring occasionally. Add the garlic, stir well, and cook for 2 minutes. Sprinkle in the cumin, coriander, and chile powder, stir well, and cook for 1 minutes.
2. Add the mushrooms, tomato paste, and the water. Stir until the paste is evenly distributed, then cover the pot, reduce heat to low, and cook for 10 minutes. Stir halfway through. The dish should be stew-like. If it is not thick enough, or the mushrooms aren't yet tender, remove the lid and cook for a few more minutes.
3. Serve with white rice and sprinkling of the green onions.

From http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/_4qjmTj9azI/mushroom-bhaji-mushrooms-in-tomato-onion-sauce-recipe.html