Heat oil in a pan and sauté cumin seeds for a minute.
Add ginger garlic paste and cook until fragrant.
Stir in onions and cook until translucent. Add the tomato puree and mix well.
Next add all the spices and cook (bhunofy) until the oil separates from the masala.
Lower the heat and add whisked yogurt, stirring continuously. Allow the masala to combine well.
Add the shrimp and cook for 3-4 minutes until tender.
Garnish with green chilies and coriander.
Serve hot with rice or naan. Enjoy!