3. Heat half of the oil in a frying pan and toss mushrooms and pureed mixture to sauté for 5 minutes or until browned.
4. Remove from pan, pour remaining oil and add tomato puree, ground coriander, salt, chili, chili powder and fry for a few minutes.
5. Add yogurt and stir well, bringing to a simmer. Once simmering add the chutney and whisk to blend and emulsify the ingredients together. 6 6 After 5 minutes, add cauliflower and mushrooms and gently simmer 10 minutes more. When done, garnish with cilantro and serve.