Wash mushrooms 2-3 times in warm salted water. Cut in desired pieces.
Grind onion, ginger & garlic in a fine paste. Grind tomatoes & green chillies separately. Keep it aside.
Heat oil in a Kadhai. Add onion paste. Saute it until light brown. Add tomato puree. Saute all until oil separates. Add all seasonings. Mix all properly.
Add peas & mushrooms in onion tomato gravy. Stir all. Add 1/2 cup water. Cover it with lid. Cook it on medium flame until mushrooms & peas cooked. Check seasonings.
Add milk cream or malai. Stir in well. Cook it more for 1-2 minutes. Switch off gas.
Garnish with coriander sprigs.
Serve hot with chapati.
