Wash, pat dry, and cut the mushrooms in halves or quarters.

Mix them with homemade tandoori masala and let them marinate for 15–20 minutes.

Heat ghee or butter in a wide pan.

Add the marinated mushrooms and slit green chillies.

Sauté on high heat for 3–4 minutes, until the mushrooms turn lightly golden. Transfer to a plate and set aside.

In a pressure cooker, heat mustard oil until it just begins to smoke.

Lower the flame and add bay leaf and cumin seeds — let them splutter.

Add sliced garlic, sauté until golden, then add onions and cook until soft and translucent.

Mix in the Kashmiri chilli powder, turmeric, and coriander powder. Stir well.

Add tomatoes and salt, and cook until the tomatoes break down and the oil begins to separate.

Pour in 1 cup water, stir, and close the lid.

Pressure cook for 3–4 whistles on medium flame. Let the pressure release naturally.

Once open, cook the mixture again on medium-high flame, lightly mashing with a ladle until the masala thickens and the oil begins to release.

Add green peas and crushed kasuri methi. Cook for 2–3 minutes.

Now add the sautéed mushrooms, mix gently, and pressure cook again for 2–3 whistles.

Allow the pressure to release naturally.

Finish with a sprinkle of fresh coriander leaves.

Serve hot with roti, paratha, naan, or steamed rice.