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To marinate mushrooms, pour yogurt into a large bowl. Stir in ginger, garlic, coriander, cumin and 1 tsp (5 mL) salt. Add mushrooms and stir to coat. Let stand for 20 minutes.
Arrange oven racks in top and bottom thirds. Preheat oven to 500°F (260°C).
Divide and tumble mushrooms over 2 parchment-lined baking sheets. Roast on parchment until tender, 10 to 12 minutes.
Prepare sauce by melting butter in a large, wide pot, set over medium heat. When bubbling, add onion, garlic and ginger. Cook, stirring often, until onion softens slightly, 5 minutes. Add garam masala, turmeric, 1 tsp (5 mL) salt, cinnamon stick, cardamom and clove. Stir often until fragrant and onion is soft, about 1 minute. Pour in tomato purée. Adjust heat and gently simmer, allowing flavours to develop, 10 minutes. Slowly stir in cream and water to mix. Add roasted mushrooms. Stir to evenly coat.
Increase heat to medium. Cook, simmering and stirring often, until flavours develop, 5 minutes. Stir in peas. Cook until tender, 2 to 3 more minutes. Remove and discard cinnamon stick, cardamom pods and clove. Stir in cilantro. Serve garnished with more cilantro, if you like.