Mushroom matar masala

Mushroom matar masala - A gravy made using mushroom and peas, this dish goes well with chapati/naan or even rice. It is easy to make as well. Both mushrooms and peas have good nutritive value as well.
Ingredients (1 cup = 200mg)
Mushrooms - 200 gms
Peas - 3/4 the cup (fresh or frozen)
For the masala

Onion - 1 medium
Tomato - 2 to 3 medium
Ginger - 1 inch
Garlic - 10 to 12 cloves
Green chilli - 2
Other ingredients

Curds - 1/4 th cup
Corn flour - 2 tbsp
Red chilli powder - 2 tsp
Coriander powder - 2 tsp
Jeera powder - 1 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin seeds - 1 tsp
Salt for taste
Kasturi methi - for garnishing

Method - Cut the mushrooms into quarters. Roughly chop the onion, tomatoes, ginger, garlic and green chilli.
In a kadai take a tsp of oil. Add the garlic and onion. Saute them till they become light golden brown. Add the ginger, green chilli and tomatoes. Add salt to cook ithe tomatoes fast. Let it be in medium flame till the tomatoes soften. Remove from heat. Allow it to cool. Once it is cool, grind it into a fine paste using a blender.
Take a kadai with 2 tsp of oil. Add a tsp of Jeera and allow it to splutter. Add a Tej patta and the ground paste. Also add the red chilli powder. Cook it in medium or low flame till the masala changes colour and leaves oil. It will take some time. You can cover it with lid and cook it while sauting it only once in a while.
Once it leaves oil add coriander powder. Also add the peas. If you are using frozen peas (like me) add the chopped mushrooms as well.
In a small bowl mix corn flour in curds. Add this to the kadai. Also add jeera powder and garam masala powder. Mix it well. Add some water. Let it cook for 5 minutes.
If you had used fresh peas add the chopped mushrooms now. Add some more water and salt if necessary.
Let it cook for another 5 minutes.
When the mushrooms and peas are cooked add the Kasturi methi powder on top. Serve hot with chapati/roti.