Mushroom and peas masala

Ingredients
1/4 cup boiled green peas
3 cups fresh button mushrooms, sliced
1 cup freshly pureed tomatoes
1 cup fresh yogurt
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
fresh spices 2 cardamom pods, 2 cloves and 1/2 inch cinnamon stick - powedered
1/2 teaspoon of chilli powder
4 garlic cloves
1 inch piece of ginger
1 tablespoon poppy seeds
2 tablespoons cashewnuts
2 teaspoons oil
Salt to taste

Method
Make a paste of the ginger and garlic, adding a dash of water if required. Keep aside

Make a paste of poppy seeds and cashew nuts, adding just enough water to make a paste. Keep aside.
Heat the oil in a pan; add the ginger and garlic paste and saute until well absorbed into the oil and turned light golden brown.

Add the tomatoes and turmeric powder and saute for a few minutes. Stir in the peas, mushrooms and yogurt and simmer until the mushrooms are tender.

Add the garam masala, cashew nut-poppy paste, salt, chilli powder. Simmer for about 5 minutes.

Garnish with coriander leaves and serve hot with steamed pulav or hot phulka's.