Heat oil in a small non-stick frying pan or skillet over medium heat.
Add chopped onions, sliced tomatoes, ginger paste, and garlic paste to the hot oil.
Sauté for about 3-4 minutes until the onions become translucent.
Stir in cumin powder, coriander powder, turmeric powder, and chili powder.
Cook for another 1-2 minutes until the spices are fragrant.
Add whole button mushrooms and cooked potato cubes to the pan.
Mix well with the onion-tomato mixture.
Season with salt according to taste.
Cover the pan and let the mushrooms and potatoes cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and cooked through.
Once the mushrooms are cooked to your liking, remove the pan from the heat.
Serve hot as a main course, garnished with fresh cilantro/coriander leaves if desired.
Notes / Tips / Wine Advice:
Wine Advice:
While traditionally not paired with wine, you can enjoy this Mushroom Curry with a light and refreshing Indian lager beer for a classic accompaniment. Alternatively, a glass of mango lassi can provide a cooling contrast to the spices.