Heat oil in a pan. Add cumin seeds and let them splutter. Add tomato-onion puree, stir well. Cover the pan and cook for 5 minutes, stirring occasionally.
Open the lid, add the spices and salt. Mix everything well and cook the masalas for a minute, stirring continuously.
Now add ¾ cup water and sliced mushrooms. Stir, cover the pan, and let the mushrooms cook for about 4 minutes on medium heat.
Now add cashew paste and Kasuri methi. Cook for about a minute and switch off the flame.
Mushroom masala is ready. Garnish it with cilantro and serve it with Parathas, phulka, or rice. Enjoy!