Step 1

Add oil to a heavy bottomed pot or kadai. Allow it to heat up on a medium high flame. Once hot add mustard seeds and cumin seeds and sauté for 10-15 seconds till they start spluttering. Add curry leaves and fry lightly for a few seconds.

Step 2

Now add onions and ginger garlic paste. Sauté till the onions are translucent. Add the tomatoes, turmeric powder, cumin powder, salt and chilli powder and fry the masala for a minute or two on medium high heat. Keep adding 1/4-1/2 cup water as you fry the masala.

Step 3

Add green chillies and cover and cook for 5-7 minutes.

Step 4

While the gravy is cooking, boil green peas in water for 2-3 minutes and set aside

Step 5

Add mushroom and cook for 1-2 minutes or until mushrooms are firm and tender. Add the remaining water and green peas.

Step 6

Add garam masala and salt and stir to combine. Once done, sprinkle roasted kasuri methi and coriander leaves. Serve hot!