1. In a pan and add two bay leaves, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, two green cardamom, three dried red chilies, 10 to 12 black pepper and roast for about half a minute on low flame and then grind it to prepare the home-made mix masala.
2. Wash and cut 300 gms of mushroom into two pieces. also cut four boiled potatoes into four pieces each. finely slice three large size onions.
3. Now, in a kadai heat 1 tablespoon oil and add the mushrooms and salt to taste. fry until they turn golden brown and keep it separately.
4. Add another tablespoon of oil to the kadai along with the boiled potatoes. fry them and add salt to taste. fry until they turn golden brown. once done keep it separately.
5. In the same kadai add 3 tablespoon of oil, 2 bay leaves, 3 cardamom, half an inch cinnamon stick and sauté this.
6. Now add the sliced onions and stir this well. when onion turns pink then add 1 teaspoon grated ginger and 1 tablespoon grated garlic. fry until golden brown.
7. Add 1 teaspoon kashmiri red chilli powder, 1 teaspoon chicken masala powder and 1 teaspoon home-made masala mix. give it a good stir and add 2 tablespoons water to the masalas. fry for about two minutes on low medium flame.
8. Then add the potatoes and mushroom to this with half a teaspoon turmeric powder and salt to taste. fry for about 2 to 3 minutes on low medium flame.
9. After 3 minutes, add 1 cup water and keep stirring.
10. Add half teaspoon garam masala and half teaspoon kasuri methi / dry fenugreek leaves. keep stirring this. cover the lid and cook it for five minutes on low flame.
11. After five minutes check the sabji, if required, let it cook for a few more minutes.
12. Your potato mushroom subji is ready to be served!!!