Mix the yogurt, ginger, garlic, and spice mix together. Add the mushrooms and mix well, so they all get coated. 

Let sit to marinate while you work your way through the rest of the recipe. 

Melt the 2 tablespoons of butter in a wok, pot, or deep skillet over medium heat. 

Add the onions and sauté for about 5 minutes or until they begin to look translucent. You don’t want them to brown at all. 

Add the ginger, garlic, salt, and spices and cook for another 2 minutes or so, once again moderating the heat so nothing browns. 

Add the tomatoes and stir everything together. 

Cook for another 2-3 minutes, then take off of the heat to cool. 

Once cooled, add everything to a blender (remember hot liquid in a blender can explode!) and blend until smooth. 

Set aside for the time being. 

Wash out the pot, then add the tablespoon of oil and the teaspoon of butter and melt over medium high heat. 

Add the marinated mushrooms and cook for about 2 minutes, then pour in the blended tomato mixture. Add the sugar, then stir, scraping up any bits of marinade that stuck to the bottom of the pan. 

If the mixture is very thick, you can add a 1/2 cup (125ml) water to thin it out a touch. 

Cook on medium low for 15 minutes, stirring regularly to avoid burning. 

Add the methi leaves if using, then stir in the cream. Cook for 1 more minute, then take off of the heat. 

Serve with basmati rice and garnish with fresh cilantro. Enjoy!