Mushroom Matar Curry

½ packet or 15 Button Mushroom, chopped
1 cup Frozen Green peas, boiled
2 Tomato, chopped
1 Onion, chopped
1 tbsp Ginger Garlic Paste
¼ bunch Coriander Leaves, chopped
2 cups Milk
1 tsp Ghee, for topping
Salt to taste

Spice Powders:
1 tbsp Coriander Powder
½ tbsp Cummin Powder
¼ tsp Garam Masala
Chilli Powde, as required
Pepper Powder, as requried
¼ tsp Saunf Powder
Bengal Gram Dal + Urad Dal - each ¼ tbsp - Fried in a dry pan and powder it

Heat oil in a frying pan. Add saunf powder in hot oil and then add onion. Saute till golden brown. Now add the Ginger garlic paste saute till aroma disappears. Now add the tomato and fry them until they are mushy. Add all the powders one by one except pepper and dhal powders. Saute well and now add mushroom. Mushroom oozes out water, let them come out and absorbed again. Now add green peas and milk. Dont add water. As soon as the milk is added stir well to avoid curdling. Now add pepper, dal powder (mix with tbsp of water and add to avoid lumps) and salt. Let it cook well and gravy get thickens. Now garnish with chopped coriander and add ghee atlast in the top of the gravy.
Note: Mushroom can also be substituted by cauliflower or baby corn. Microwave cauliflower or Baby corn for 4 minutes and can be added to tomato mixture. Simmer the flame when adding milk to the tomato mixture. If milk measurement which I have given is not enough add more milk or water and adjust to the desired consistency.