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In a large skillet over high heat, heat 2 tablespoons of oil until it is smoking. Add the mushrooms and cook for about 10 minutes, stirring often, until their moisture evaporates. Transfer to a bowl and set aside. Wipe the skillet clean and add the remaining 1 tablespoon of oil. Heat over medium-high heat until it is smoking. Add the garlic and cook for about 30 seconds, or just until it becomes golden and aromatic. Add the cilantro and crushed red pepper flakes, then the tomatoes, and cook for about 10 minutes, until the tomatoes have softened. Add the mushrooms, chili pepper, ginger and crushed coriander seeds. Cook for about 3 minutes or until the gravy has thickened. Season with kasoori methi, garam masala and salt. Garnish with the chopped cilantro. Serve hot.

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