To begin making the Kumbh Makai Masala Recipe, first get all the ingredient ready to begin cooking.

Heat a teaspoon of oil in a heavy bottomed pan, add the fennel seeds, ajwain seeds, ginger and saute for a few seconds. Next, add the mushrooms, cauliflower, baby corn and bell pepper, all at the same time.

Sprinkle some salt, cover the pan and allow the vegetables to cook in its own steam. Keep stirring the vegetable occasionally until all the vegetables are evenly cooked through.

Once you notice the vegetables are cooked through, uncover the pan, add the tomato puree, the turmeric powder, red chilli powder, garam masala, chaat masala, black pepper, coriander and crushed fennel and saute until all the ingredients are well combined into the curry paste.

Simmer for another 5 to 10 minutes until you get a thick masala.

Turn on the heat of the vegetable pan, on medium high, and without stirring any further, with the pan open, allow the tikka masala to cook along with the vegetables. Keeping it open so we can evaporate the excess moisture to get a semi-thick gravy.

Once you notice that the gravy is thick and its coated the Baby Corn Tikka Masala well, turn off the heat.

Sprinkle some Kasuri Methi on top and give it a nice mix.

Serve Kumbh Makai Masala Recipe along with Tawa Paratha and Grated Cucumber Raita for your everyday meal.