Quick Creamy Mushroom Masala (Not an intentional tongue-twister)

This entire recipe was the result of an intuitional 15 minute break between two classes and went on to feature regularly on my Saturday lunch menus! It's that simple, yummy and imperfect!

INGREDIENTS:
Onions (Chopped)--------------------------------1 medium
Tomatoes (Fionely chopped)-------------------1 small
Cumin seeds--------------------------------------1 teaspoon
Whole Coriander Seeds (Sabut Dhania)------1/2 teaspoon
Mushrooms (Chopped)-------------------------3 large portobello size
Yogurt---------------------------------------------1 tablespoon
Sour Cream---------------------------------------1 tablespoon
Garam Masala------------------------------------1 teaspoon
Ginger-Garlic Paste------------------------------1 tablespoon
Sugar----------------------------------------------2 teaspoons
Cumin Powder----------------------------------1/2 teaspoon
Coriander Powder-------------------------------1 teaspoon
Turmeric (a pinch)
Salt (To taste)
Oil (to cook)

METHOD:

Heat the oil in a pan, and add the cumin seeds and the whole coriander seeds. When they crackle, add in the onions, salt and the unboiled chopped mushrooms. Fry till the mushrooms begin to wilt and/or the onions began to brown on high heat. Next, add the ginger garlic paste, tomatoes and all the dry masala powders followed by yogurt. Fry on high heat till all the tomatoes become mushed. Add in the sugar and sour cream together and give it a quick stir. Lower thehat and fry till the curry begins to dissipate oil.