Peas mushroom masala

This recipe is born with the leftovers in my fridge...  and here comes the good news it was a HIT

Ingredients

Peas : 250 gms
Mushrooms : 150 gms
Onions : 1 medium
Tomatoes/ tomato puree : 1 large/100 ml puree
Coriander powder : 1 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Turmeric powder : pinch
Ginger garlic paste : 1 teaspoon
Garam masala : 1/4 teaspoon
Cumin seeds : 1/2 teaspoon
Bay leaf : 1 leaf
Kastoori methi (Fenugreek leaves): 1/2 teaspoon (dry)
Oil : 1 tablespoon
Salt : 1/2 teaspoon (to taste)
Coriander leaves : to garnish

Procedure

Slice onions, chop tomatoes and mushrooms keep them aside. In deep bottom pan add oil, bay leaf, cumin seeds and let them splutter then add onion, ginger garlic paste fry till onions are transparent then add tomatoes (or tomato puree), turmeric powder, coriander powder, salt, chillie powder, kastoori methi (fresh/dry) and cook until tomatoes are soft. Add chopped mushroom and fry for 5 minutes then add peas (fresh/frozen) reduce the heat to medium, cover and cook until peas and mushrooms are tender (occasionally stirring- sprinkle some water if necessary). Check for seasoning add if necessary. Finally garnish with coriander leaves

Tastes best with chapathi 

NOTE: You can add 1 cup water if you want a thinner consistency curry.