Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.

In a large pan or skillet, heat the oil over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds.

Add the finely chopped onions to the pan. Sauté until they turn golden brown, about 5-7 minutes.

Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell disappears.

Add the pureed tomatoes to the pan. Cook the mixture for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the gravy.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for an additional 2-3 minutes.

Add the shrimp to the pan and stir to coat them in the masala. Cook for about 5-6 minutes or until the shrimp turn pink and opaque.

Sprinkle the garam masala over the shrimp and mix gently. Cook for another minute.

Remove the pan from heat. Squeeze fresh lemon juice over the shrimp and garnish with chopped cilantro.

Enjoy your Shrimp Masala with steamed rice, naan, or your choice of bread.