Dhingri Matar

1 cup shelled peas
25 gms dry white meshrooms(button mushrooms may be used)- washed and soaked overnight
3 medium sized tomatoes
4 tbsp oil
4 cloves
1 stick of cinnamon
salt to taste
1/4 tsp turmeric powder
coriander to garnish

For the paste ( grind to a paste)

1 piece ginger
6-7 flakes of garlic
1 onion
2 red chillies- deseeded

Grind as a powder

1 tbsp coriander seeds
1 tsp of cardamom
1 tsp cumin seeds

Wash mushrooms thoroughly ans soak overnight. next morning wash agian 2 or 3 times. Cut it into 1/2 inch pieces and discard any hard portions. light roast on a tawa dhania , jeera and cardamom. cool and powder finely.Put tomatoes in boiling water, rremove the skin and puree.
grind onion, garlic, ginger and red chillies to a paste. heat oil in a pan. add cloves and cumin seeds. wait for a minute.Add ground onion masala paste, salt and turmeric powder. stir fry till onion turns golden brown and seperates from oil. add tomato puree. cook till dry and oil seperates. ass mushrooms to the fried masala, lower the heat and stir for 4-5 minutes.add peas and stir for another 1-2 minutes on low flame.add powdered dry masala of jeera, dhania and cardamom. mix well.
add enough water to get a gravy. boil and simmer covered till the peas get cooked and the oil seperates.