Heat oil in a kadai. Add green cardamom, cinnamon stick and onions and sauté until light golden brown. Add ginger paste and garlic paste and sauté for half a minute.

Add tomato puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt and sauté till oil leaves the masala.

Add cashewnut paste dissolved in one cup of water, stir well. Add a cup of water, bring the mixture to a boil and then add green peas and mushrooms.

Cook on high heat for seven to eight minutes or till the green peas are fully cooked. Cook on low heat for five minutes. Serve hot.