Matar Mushroom/Khumb Mushroom (Peas and Mushroom in a spicy Indian gravy)

Ingredients: - Serves 4
200 grams Peas (Fresh or frozen)
200 grams Button Mushroom (Khumb/Dhingri - Indian)
2 Large Onions (Ground to a paste)
4 Large Tomatoes (Blended to a paste)
1 Tablespoon Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta - Indian)
3-4 Cloves (Laung - Indian)
1-2 Green Cardamom (Hari Elaichi- Indian)
2 Teaspoons Garam Masala (Readymade Indian Curry Powder, preferably 'Badshah' or 'Everest' brand)
3 Tablespoons Oil
Salt to taste
Method:
Wash the peas and boil in water for 5 minutes or till they are cooked. Drain and keep aside. Blanch the mushrooms in boiling water for 1 minute. Drain and keep aside.
Now in a wok or deep pan, heat the oil. When the oil is hot, add the Bay Leaf, Cloves and Cardamoms. Immediately afterwards, add the onion paste, Ginger Garlic Paste and the Cashewnut paste. Keep stirring so that it does not stick to the bottom of the pan. Cook till the paste is pink/light -brown and cooked. Now stir in the Tomato paste and cook till the tomato paste is cooked and the oil starts appearing over the gravy. Keep stirring so that the gravy does not stick to the bottom of the pan. Now add the Garam Masala and let it flavor the gravy.
A little secret; for a unique restaurant style taste, I prefer to use 'Badshah' brand 'Nawabi Meat Masala', instead of the Garam Masala. If you want the gravy to be a little more spicy, you can add some red chilli powder at this stage. Now add the cooked peas and blanched Button Mushrooms to the gravy and cover for 2 minutes. Your Matar Mushroom is ready to serve.
Serving Suggestions:
Serve hot with Tandoori Roti, Naan, Chapati, Paratha, Bread or with Rice.