In a pan/kadai,put the coriander seeds, cumin seeds, peppercorns and cloves on a medium flame. Roast till light brown.

Transfer in the small jar of the mixer grinder and grind to a powder. Keep covered aside.

Peel the skin of the boiled tomatoes and transfer into the medium jar of the mixer grinder. Add the milk powder and make a pulp of the mix.

Now heat the pan/kadai with
ghee /clarified butter. Keep the flame on sim. Add the whole red chillies and bay leaves. Sauté once.

Add the prepared grounded masala and sauté. Immediately add the pulp of the boiled tomatoes and mix.

Add salt, red chilli powder and on high flame cook the gravy for about 4 - 5 minutes. Stir occasionally.

The gravy will thicken. Add the boiled mushrooms and green peas and mix well. On medium flame cook for approximately 5 - 7 minutes.

Add kasuri methi / dry fenugreek leaves if you have opt for. Simultaneously, add the cream and mix well.

Mushroom Matar curry is ready to serve with butter naans or tandoori rotis.