Step-by-Step Instructions

1. 1.Roast Mushrooms

   Heat 1 tsp oil in a pan. Add 600 grams of sliced mushrooms. Cook on high flame for 4-5 minutes until all the water from the mushrooms dries out. Remove the roasted mushrooms and set aside.

2. 2.Prepare Tempering

   In the same pan, add 4 tbsp mustard oil. Once hot, add 1 tsp cumin seeds and 2 dry red chilies. Sauté for a few seconds until fragrant.

3. 3.Sauté Onions

   Add 5 finely chopped onions to the pan. Cook until they turn golden brown, stirring occasionally. This should take approximately 10-12 minutes.

4. 4.Add Tomatoes and Ginger-Garlic Paste

   Add 3 finely chopped tomatoes, 1 1/2 tbsp garlic ginger paste, and salt to taste. Cook until the tomatoes are soft and the mixture thickens, about 5-7 minutes.

5. 5.Add Dry Spices

   Add 2 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp cumin powder, 1/4 tsp black pepper, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 1 tbsp kasoori methi.

6. 6.Cook Spices

   Add 2 tbsp water to the spices. Mix well and cook until the oil starts to separate from the masala, approximately 5 minutes.

7. 7.Combine with Vegetables

   Add 1 cup frozen peas and the previously roasted mushrooms to the pan. Mix everything thoroughly with the masala.

8. 8.Simmer the Curry

   Pour in 2 1/2 cups of hot water. Bring to a boil, then reduce the flame to low. Cover and cook for 7-8 minutes, allowing the flavors to meld and the gravy to thicken slightly.

9. 9.Garnish and Serve

   Garnish with fresh coriander leaves. Serve hot with roti, naan, or rice.