Firstly you have to heat the oil in a wok and then add cumin seeds into it. After that add onion once the cumin seeds begin to sizzle. Add ginger garlic paste and tomato puree to the content, then stir for 45 seconds.
Let the content boil and once it starts to simmer you can reduce the heat, let the gravy cook for another 12 minutes. However if the sauce gets too thick then add ½ cup of water to the gravy.
When you are letting the gravy cook, you can start to prepare the mushrooms by wiping them clean with a paper towel. Mix the mushrooms, chili powder, pepper, yogurt and turmeric together and set it aside. If you think the mushrooms are too large then cut it in half to make it easier for you to mix the mushroom with the other contents.
Now take a large skillet, add oil and heat it. Once the oil is hot, you can start to add in the mushrooms and peppers. Cook them until they start to brown but make sure that you don’t crowd the skillet, you can also cook the mushroom and peppers in batches.
Add the sauteed mushrooms and peppers to the tomato sauce and cook the mixture for another 3 minutes. Garnish with chopped cilantro.