PREPARATION

1. In a mixing bowl, add 330 grams mushrooms, 1 teaspoon salt, 1 teaspoon ginger garlic paste, 2 tablespoons coconut and mix it well.

2. Marinate for 10 minutes.

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

4. Remove it from heat and transfer this into a mortar.

5. Crush them with the help of a pestle.

6. Heat 50 grams butter in a heavy skillet, add 1 tablespoon garlic, 1 1/2 tablespoons ginger and stir for 1 - 2 minutes.

7. Then, add 200 grams onions and fry till translucent.

8. Now, add 300 grams tomato and saute until it turns soft and pulpy.

9. Add 25 grams green chili, 1/2 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.

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

11. Add the prepared masala in it and mix it well.

12. Transfer this into a blender and blend it into a smooth puree.

13. Transfer this mixture into a heavy skillet and stir well.

14. Then, add 200 grams green peas and mix it well.

15. Now, add 150 grams fresh cream and mix it well.

16. Cook for 3 - 5 minutes on medium heat.

17. Add 100 milliliters water and mix it well.

18. Cover it with lid and cook for about 15 minutes on medium heat.

19. Open the lid and give it a nice stir.

20. Then, add the marinated mushrooms in it and mix it well.

21. Again cover it with lid and cook for about another 15 minutes on medium heat.

22. Open the lid and give it a nice stir again.

23. Now, add 1 tablespoon dry fenugreek leaves and mix it well.

24. Garnish with fresh cream.

25. Serve hot with roti, naan or rice.