Begin by heating the large frying pan over medium heat, then add the oil. Once shimmering and fragrant, toss in the cumin seeds and toast for about 30 seconds until they release a nutty aroma.
Add the sliced mushrooms to the pan, spreading them out evenly. Let them cook undisturbed for 3-4 minutes until the edges turn deep brown and they start releasing moisture, then gently stir to promote even browning.
Stir in the thinly sliced red onion, cooking for another 3-4 minutes until it becomes translucent and starts caramelizing at the edges, filling the kitchen with a sweet, pungent aroma.
Add the minced ginger and garlic, cooking for about 1 minute until fragrant—smell the spicy, pungent aroma filling the air—and then stir in the chopped tomato or tomato paste for brightness.
Sprinkle in the turmeric, chili powder, and ground coriander, stirring well to coat everything evenly. Let the spices bloom for about 1 minute until fragrant and the mixture begins to release warm, earthy scents.
Lower the heat slightly, cover the pan, and simmer gently for 10 minutes, stirring occasionally. The mushrooms should be tender and glossy, with a rich, aromatic sauce forming around them.
Uncover the pan and cook for another 2-3 minutes to thicken the sauce slightly, stirring gently. The mixture should look glossy, with the spices well absorbed, and the mushrooms tender with a smoky aroma.
Remove from heat, garnish with chopped fresh cilantro, and let sit for a minute to allow flavors to meld. Serve hot with warm flatbread or rice for a comforting, rustic meal.
