Step by step

Method

4 steps

1. 1

   Heat 2 tablespoons oil or butter in a wide skillet over medium heat until shimmering. Add 1 finely chopped onion and cook until golden, 7–9 minutes. Stir in 1 tablespoon ginger-garlic paste 30–45 seconds until the raw smell fades.

2. 2

   Add 1 lb sliced mushrooms. Sauté, stirring often, until they release liquid and that liquid mostly evaporates, 6–8 minutes — mushrooms should shrink, brown a little, and stop looking wet and gray.

3. 3

   Stir in 1 cup tomato puree, 1 teaspoon garam masala, 1 teaspoon ground coriander, ½ teaspoon chili powder, and ¾ teaspoon salt. Simmer, stirring, until the gravy thickens and looks glossy with a little oil at the edges, about 8 minutes.

4. 4

   Lower the heat. Stir in ⅓ cup cream, milk, or coconut milk and 1 teaspoon crushed kasuri methi. Simmer gently 2 minutes — don't boil hard or dairy can split. Garnish with cilantro. Serve with roti or rice. You want browned mushrooms in a creamy tomato-onion masala — not watery mushroom soup or rubbery overcooked fungi.