Heat oil in a wide skillet over medium heat until shimmering, then add cumin seeds. Let them crackle for about 30 seconds, filling your kitchen with a warm aroma.
Add diced onion to the pan and cook, stirring frequently, until translucent and golden, about 5-7 minutes. You should see the onions soften and turn a rich, caramel color.
Toss in minced garlic and grated ginger, cooking quickly for about 30 seconds until fragrant. The mixture will become aromatic and slightly bubbly.
Add chopped tomatoes and cook, stirring occasionally, until they break down and the oil starts to separate, about 8-10 minutes. The mixture should turn a glossy, deep red.
Stir in turmeric, coriander powder, and garam masala, cooking for another 30 seconds until fragrant and slightly darker in color. This step deepens the spice aroma.
Add the sliced mushrooms and cook, stirring occasionally, until they release moisture and become tender, about 8 minutes. The mushrooms should look juicy and slightly shriveled.
Pour in the cream or coconut milk and stir well. Let the sauce simmer for another 3-5 minutes until it thickens slightly and coats the mushrooms with a glossy, flavorful gravy.
Season with salt to taste and give everything a final stir. Remove from heat and garnish with chopped cilantro for a fresh, herbal finish.
Serve the mushroom masala hot with steamed rice or warm naan, enjoying the rich aroma and tender, earthy mushrooms in every bite.
