1. Heat first 3 ingredients in a large skillet over medium-high heat; sauté 1 minute or until cumin begins to darken. Add ginger to pan; sauté 30 seconds. Add red onion and fenugreek; sauté 2 minutes or until onion is tender. Add salt and jalapeño; saute 2 minutes or until onion softens and begins to brown. Add coriander, red pepper, and minced garlic; sauté 30 seconds. Add mushrooms; cook 7 minutes or until liquid evaporates. Stir in tomato, tomato sauce, 2 tablespoons cilantro, and Garam Masala; bring to a simmer. Cook 15 minutes or until sauce thickens. Sprinkle with the remaining 1 tablespoon cilantro. Serve with slices of country bread.