Mushroom & Peas

You need
Button Mushroom - 5
Peas - a handful
Onions - 1/2 (sliced)
Tomato - 1
Ginger garlic paste - 1 tablespoon
Coriander leaves 
Turmeric - 1/2 teaspoon
Red chilly powder - 1 teaspoon
Pepper - 1 teaspoon
Kasoori methi - 1/2 tablespoon (crushed)
Salt
Oil
Butter - 1 tablespoon
Coriander powder - 1 tablepoon
Cinnamon powder - 1 teaspoon
Cardamom powder - a pinch
Cashew nuts - a handful (powdered)


Method

• In a little oil fry the whole button mushrooms with pepper and salt. Fry until they shrink.
• In a separate pan add oil and fry the onions until they turn translucent along with the ginger garlic paste.
• Add the tomatoes and cook until they become really soft. Cover and cook if you need.
• Cool and grind the onions and tomatoes into a fine paste.
• In the same pan add oil, cumin seeds, turmeric powder, red chilly powder, onion-tomato paste, coriander powder, cinnamon powder, salt, water and allow to cook well.
• Add the mushrooms and peas and cook for about 8-10 minutes.
• Add kasoori methi, butter and finally add the cashew powder which will help bringing the gravy together.
• Cook for about 2 minutes and turn off the heat.
• Garnish with coriander leaves and serve.