Matar Mushroom (Peas and Mushroom Curry)

Heat oil in a Kadai or deep pan over medium heat.

Add cumin seeds and let them splutter.

Add the finely chopped onion and sauté until golden brown and translucent, about 5-7 minutes.

Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Stir in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.

Reduce the heat to low. Add turmeric powder, coriander powder, red chili powder, and salt. Sauté for 1-2 minutes, stirring continuously to prevent burning. If the mixture seems too dry, add a splash of water.

Add the sliced mushrooms to the gravy. Mix well and cook for 5-7 minutes, or until the mushrooms release their water and start to soften.

Add the green peas and 1/2 cup water. Bring the mixture to a simmer.

Cover the pan and cook for 5-7 minutes, or until the peas are tender and the gravy has thickened to your desired consistency. If using frozen peas, they will cook faster.

Stir in the garam masala.

If using, stir in the fresh cream and mix well. Cook for just 1-2 minutes more, ensuring the cream doesn't curdle.

Taste and adjust salt if needed.

Garnish with fresh chopped coriander leaves.

Serve hot with your choice of bread (naan, roti, paratha) or rice (basmati rice, jeera rice).