PREPARATION

1. In a mixing bowl, add 200 grams mushrooms, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon chaat masala, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1 1/2 tablespoons garlic, 2 tablespoons ginger, 60 grams Achari masala, 1 tablespoon oil and mix all the ingredients well.

2. Marinate for 20 minutes.

3. Take a pan, add 1 teaspoon cumin, 1/2 teaspoon coriander seeds, 1 teaspoon fennel seeds, 5 pods cloves, 1 cinnamon stick, 1 pod black cardamom, 2 dry red chili and dry roast until it turns golden brown in color.

4. Remove it from heat and transfer this into a blender and blend it into a fine powder.

5. Heat 40 milliliters oil in a heavy skillet, add 1/2 teaspoon fennel seeds, 1 teaspoon nigella seeds and stir well.

6. Add 2 tablespoons ginger garlic paste and stir for 1 - 2 minutes.

7. Then, add 180 grams onion paste and mix it well.

8. Cook until it turns golden brown in color.

9. Now, add 300 grams tomato puree, 1 tablespoon green chili and mix it well.

10. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon turmeric, prepared masala and mix it well.

11. Then, add 200 grams boiled green peas and mix it again.

12. Cook for 5 - 7 minutes on medium heat.

13. Add 80 grams fresh cream and mix it well.

14. Now, add the marinated mushrooms and mix it well.

15. Cook for 5 - 7 minutes on medium heat.

16. Add 300 milliliters water and mix it again.

17. Cook for another 7 - 10 minutes on medium heat.

18. Garnish with coriander.

19. Serve hot.