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Wash the Mushroom well with hot water and keep it soaked in water (As mushroom turns to oxidise, I added a pinch of turmeric powder in water to prevent them changing color)

Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste

Add oil to the pan. Add bay leaf and cardamom after the oil becomes little hot. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 2 -3 minutes. Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins

Add the mushroom, peas and salt. Saute well for 2-3 minutes

Add cinnamon powder and milk and let it cook for 3-5 minutes

My Notes:

I didn’t add water while cooking mushroom, as there was enough moisture, but you can

Sprinkle little water if required

Instead of milk, you can add 1/4 cup of curd or 2 tbsp of fresh cream

If you are using a cinnamon stick, add it while tempering

This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis

I boiled the onions and blended them, as it will save time while cooking. Instead, you

Can also sauté the onions