In a stainless-steel pan at medium heat, add cumin seeds, green cardamom, cinnamon & onions, stir & cook over medium high flame until the onions turn light golden brown.
Add in the ginger and garlic, stir well & cook for 2-4 mins.
Lower the flame & add in all the powdered spices along with a splash of hot water, stir & cook over medium for a 1-2 mins.
Add tomatoes, salt, stir well then cover & cook for 2-4 mins.
Once the tomatoes are cooked, cool and transfer to a blender jar and grind to a smooth silky paste. Transfer the paste back to the pan, lower the flame, whisk the curd, stir well then cook over low heat. Add hot water as required.
Add the sliced mushrooms along with salt to taste, cover & cook the mushrooms for 8-10 minutes over medium heat.
Once the mushrooms are cooked, taste the gravy & adjust the seasoning according, then lastly add kasuri methi powder, garam masala & chopped fresh cilantro, stir well.
Your delicious mushroom masala is ready, serve it hot with roti or paratha.
