Firstly, in a cooker heat 2 tbsp oil. add 1 tsp cumin, 1 inch cinnamon, 5 cloves, 3 pods cardamom, and saute until the spices turn aromatic.
Add 2 onions, 1 tbsp ginger garlic paste and saute until the onions turn golden brown.
Further, keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, and saute until the spices turn aromatic.

Now add 2 tomato, 1 tsp salt and cook until the tomatoes turn soft and mushy. Once the oil separates from the tomatoes mash it very well til the onion and tomatoes become a paste-like consistency. Whisk 2 tbsp curd, add it and cook well. If you add curd without whisking, it can curdle or become grainy.

Furthermore, add 200 grams mushroom, 2 chilli, and mix gently.
Now add 1 cup water and mix well adjusting the consistency as required.
Add 1 tbsp butter, cover, and pressure cook for 2 whistles.

Once the pressure settles down, add 2 tbsp cream, 1 tsp kasuri methi, ½ tsp garam masala, and 2 tbsp coriander. mix well.