We have used mushroom button without any cut. Boil mushrooms for 5 to 8min to kill fungus. Add curd, besan, chat masala and black pepper, Mix everything well and rest for 15min.Add salt at end.

Use non-stick pan, Add 1/2 table spoon butter or oil to roast all the mushrooms and keep flipping all the sides nicely till good brown colour.

Take one pan add oil then add green peas after 2min then Stir it for 15min. Keep peas aside. In same pan roast cashews and keep it aside then roast tomatoes, onions, ginger and garlic for 5min and rest for 10min.

Mix tomatoes, onion, ginger, garlic and green chilli with cashew and give fine paste. Add one spoon of mustard oil in pan then add cumin seeds, Cinnamon, Cardamom, bay leaf after 1min add paste in pan.

Once paste start leaving some oil from the sides, add peas and mix very well, stir for 5min then add one cup of water. And wait for small boil in gravy then mix all the roasted mushrooms in gravy close the lid and leave for 5min.

Roast half spoon of kasturi methi.Crust it by hand. Garnish the gravy with kasturi methi. Serve with chapati or paratha with some green salad.