Heat oil in a small non-stick frying pan or skillet over medium heat.

Add chopped onions, sliced tomatoes, ginger paste, and garlic paste to the hot oil.

Sauté for about 3-4 minutes until the onions become translucent.

Stir in cumin powder, coriander powder, turmeric powder, and chili powder.

Cook for another 1-2 minutes until the spices are fragrant.

Add whole button mushrooms and cooked potato cubes to the pan.

Mix well with the onion-tomato mixture.

Season with salt according to taste.

Cover the pan and let the mushrooms and potatoes cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and cooked through.

Once the mushrooms are cooked to your liking, remove the pan from the heat.

Serve hot as a main course, garnished with fresh cilantro/coriander leaves if desired.