Wash mushrooms well, trim the edges of the stem, cut each mushroom from the top through the stem. Slice each half to 2-3 pieces depending on the size of mushrooms.
Peel the outer layer of potatoes, wash and cut them to small dices.
In a pan, heat 1/2 tbsp oil on medium-high heat.
Once the oil is hot, add mushrooms, a pinch of salt and saute for 2-3 minutes or until mushrooms start to turn soft. Transfer the mushrooms to a plate and keep them aside.
In the same pan, heat 2 tbsp oil.
Once the oil is hot, add cumin and let it splutter for a few seconds.
Now add onion, a pinch of salt, saute well and cook for two minutes or until raw aroma vanishes and onions turn soft and translucent.
Add potatoes, tomatoes and saute well. Cover the pan with a lid and cook on medium-low heat for 5 minutes or until potatoes start to soften.
Open the lid in between once or twice and stir well to prevent potatoes from sticking to the bottom of the pan.
Now add turmeric followed by chilli powder, garam masala, salt, sauteed mushrooms and fry for a minute.
Now add water and slightly increase the heat. Close the pan with a lid and cook for 10 minutes or until curry reaches your desired consistency.
Take the lid off the pan and stir the curry once.
Crush kasoori methi and simmer for a minute.
Take the skillet off the heat and place it on trivet or placemat on the kitchen counter. Let it sit for a couple of minutes.
Meanwhile, take yogurt in a small bowl and stir vigorously with a spoon until it is of thick creamy consistency.
Add the yogurt to the curry and stir until well combined.
Return the skillet to the burner and simmer on medium-low heat.
Add coriander leaves, stir well and simmer for 2 minutes. Once done you can find oil specs on top of the curry. Turn off the heat.
Serve creamy and hot mushroom potato curry with rice or naan.