Heat half the oil in a large frying pan and lightly brown half the mushrooms. Pour into a bowl or plate. Repeat with the second half. Add the first half back in and stir in both sauce pouches. Bring to a boil and simmer for 4-5 minutes or until the mushrooms have released their water.
Meanwhile, pound the whole spices in the packet until fine (or use ½ tsp of garam masala and save these spices for another dish). Add to the pan.
Stir in the cream, take off the heat, taste and adjust seasoning to taste. Stir in the coriander and serve with naan or rice.