Grind tomatoes with ginger and garlic to a smooth puree. Set aside. Wash and clean mushrooms. Then cut each mushroom into 2 or 3 slices depending upon the size. Keep them ready. Chop big onions lengthwise and peel small onions. Keep aside.

Heat butter in a pan and add cumming seeds. Saute them until cumin seeds cracks. Add sliced big onions and peeled small onions now and fry them well.

Once the onions becomes transparent, add the tomato ginger garlic paste in.Then add the red chilli powder, coriander powder,garam masala powder and salt. Mix everything together. Fry the paste until the raw smell of tomatoes completely leaves. Now add the chopped mushroom pieces and mix it well with the gravy.

Fry the mushrooms for two minutes. Mushrooms will start leaving out water. Cook covered for 5 minutes until the mushrooms get completely cooked. Now add the fresh cream in and mix it slowly. Cook it for another two minutes and switch off the flame. Garnish with coriander leaves.