Gather your equipment: a large skillet, a wooden spatula, a sharp knife, and a chopping board. Prepare all ingredients for easy assembly.
Wipe the mushrooms clean with a damp cloth, then slice them into thick, uniform pieces. Set aside.
Finely chop the onion, mince the garlic cloves, and grate or mince the ginger. These will form the flavor base of your masala.
Heat the large skillet over medium heat and add the oil. Once shimmering, add the chopped onions and sauté for about 5 minutes until they turn golden and emit a sweet aroma.
Add the minced garlic and ginger to the skillet. Cook for about 1 minute until fragrant—this will fill your kitchen with warm, spicy scents.
Sprinkle in the turmeric, cumin, and garam masala, then toast the spices for 30 seconds, stirring constantly. The spices should become fragrant, and the mixture may darken slightly.
Add the sliced mushrooms to the skillet. Stir well to coat them evenly with the spice mixture. Cook for 8-10 minutes, stirring occasionally, until they release moisture and start to brown around the edges.
Pour in the chopped or canned crushed tomatoes. Mix thoroughly and let the mixture simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
Stir in the coconut milk and cook for another 2 minutes until the sauce is creamy, fragrant, and coats the mushrooms generously. Taste and add salt as needed.
Turn off the heat and sprinkle chopped cilantro over the top. Let the dish rest for a minute to allow flavors to meld.
Serve hot over steamed rice or with warm bread, enjoying the rich, earthy flavors and the comforting aroma of the spices.
