5 tbsp. Vegetable Oil, divided
1 lb. mixed Mushrooms, (such as crimini, button, oyster, beech, and/or shimeji), cut into 2" pieces
2 tsp. Diamond Crystal or 1¼ tsp. Morton Kosher Salt, plus more
1 Dried Bay Leaf
1 tsp. Cumin Seeds
1 large Onion, finely chopped
½ Jalapeño, finely chopped
3 Garlic Cloves, finely grated
1 1" piece Ginger, peeled, finely grated
2 tbsp. plus 1½ tsp. Ground Coriander
2 tsp. Garam Masala
2 tsp. Kashmiri Chile Powder or Paprika
1 tsp. Cayenne Pepper
1 teaspoon Ground Turmeric
6 tbsp. Tomato Paste
8oz Green Beans, trimmed, halved crosswise into 2” pieces
1 cup plus 3 Tbsp. Heavy Cream
1 tbsp. Lime Juice
Steamed Rice and Lime Wedges (for serving)
Heat 1 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add ½ lb. mixed mushrooms (such as crimini, button, oyster, beech, and/or shimeji), cut into 2" pieces, arranging in a single layer, and season with kosher salt. Cook, undisturbed, until golden brown underneath, about 4 minutes. Turn mushrooms over and cook until browned on other side, about 4 minutes; transfer to a plate. Add 1 Tbsp. vegetable oil to pot and repeat process with remaining ½ lb. mixed mushrooms.
Heat remaining 3 Tbsp. vegetable oil in same pot (do not wipe out) over medium. Add 1 dried bay leaf and 1 tsp. cumin seeds; cook, stirring, until fragrant, about 1 minute. Add 1 large onion, finely chopped, ½ jalapeño, finely chopped, 3 garlic cloves, finely grated, and one 1" piece ginger, peeled, finely grated; stir to combine. Cook, stirring occasionally, until onion is translucent and golden brown around edges, 15–20 minutes. Add ground coriander, garam masala, paprika, cayenne pepper, and ground turmeric; cook, stirring often, until spices are fragrant, about 3 minutes. Add tomato paste; cook, stirring constantly, until paste is slightly darkened in color, about 3 minutes. Pour in 1½ cups water and bring to a simmer, stirring and scraping up browned bits with a wooden spoon.
Return mushrooms and any accumulated juices to pot, then stir in 8 oz. green beans, 1 cup heavy cream, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Partially cover pot and bring to a simmer. Cook, stirring occasionally, until green beans are tender and sauce is thickened, 15–20 minutes. Remove from heat; discard bay leaf. Stir in 1 Tbsp. fresh lime juice and remaining 3 Tbsp. heavy cream.
Serve with steamed rice and lime wedges.