Heat up 4 tbsp Amul butter in a pan.
Saute chopped onions, minced garlic, grated ginger and chopped serrano along with 1 tsp of salt in the butter until the onions are completely translucent.
Add minced mushroom to the pan and start to saute. It will eventually loose lots of liquid. Keep sautéing until half of the moisture is gone from mushrooms.
Add tomato paste and mix well.
Keep sautéing until almost all the moisture is gone from mushrooms.
Add all the spices listed above along with 1 tsp of salt and the dry spice mix that you made earlier or ( 1 tbsp of Shaan keema masala). Mix well. Cook it for 3-4 more minutes. Add kasuri methi, mix well and cook for another 3-4 minutes.
Add 4 tbs of heavy cream, mix well and cook for another couple of minutes.
Add chopped cilantro, mix well. Mushroom Keema is ready!! This can be used in so many different ways as mentioned above in the post.