Heat oil in a pan, add the bay leaf, cloves and cinnamon, saute them.
Add the chopped onions, fry until they turn translucent.
Add green chillies and saute for a minute.
Add the tomatoes with turmeric, coriander, chilli and garam masala powders. Mix them well.
Add cashews and saute them well, until the tomatoes gets cooked well.
Allow it to cool and grind them to a smooth paste adding little water.
Heat oil in a pan, add ginger garlic paste and saute them until the raw smell extracts from it.
Add peas and fry them until they get cooked in a medium flame.
Now add the grinded paste with sufficient water and allow it to boil.
Add the chopped mushrooms along with salt. Cover and cook for 10 mins in low flame.
Delicious mushroom peas masala is ready to be served. Serve it hot with rotis.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.