Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds, and let them splutter.

Add the chopped onions and green chilies. Sauté until the onions turn golden brown.

Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

Add the chopped tomatoes and cook until they become soft and mushy.

Now, Add in the turmeric powder, red chili powder, coriander powder, Garam Masala and salt. Mix well and cook for a couple of minutes.

Add the sliced mushrooms to the pan. Cook for 5-7 minutes until the mushrooms are tender and have released their juices.

Pour in a little water (about 1/4 cup) if the curry looks too dry. Let it simmer for a few more minutes.

Crush and Sprinkle kasuri methi and mix well. Cook for another minute.

Garnish with fresh coriander leaves before serving.