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Heat oil in a wide pan. Add chopped onion and cook till it caramelises.
Add crushed ginger garlic and green chillies. Cook for 2-3 mins or until the raw smell goes.
Add all the spice powders (turmeric, coriander, fennel & pepper powder). Cook for 2-3 mins or until oil starts appearing.
Add mushroom and salt. Mix well and cook on low flame for 5-7 mins.
Add parboiled potato to the masala and cook till both mushroom and potato are done.
Add medium thick coconut milk, bring it to boil, reduce flame and cook till gravy is reduced.
Drizzle 1 tsp ghee (optional, but recommended) and add chopped coriander leaves.
Serve hot with rice or roti.