In a kadai, heat oil and add cumin and fennel seeds. Once it sizzles, add onions and saute till they turn golden.

Then add ginger-garlic paste and fry for 2-3 minutes or until raw smell goes.

Add the tomato puree and fry for 2 minutes. Then add turmeric powder, red chilly powder, coriander powder, crushed black pepper and fry for a minute.

Cover and cook for 5- minutes or till the tomatoes and spices have cooked well.

Add the mushrooms and saute for 2 minutes. Then add the green peas, powdered cashews, ½ cup water, salt and mix well.

Cover and cook in medium heat until the mushrooms have cooked, about 4-5 minutes. Mushrooms will leave water, so there is no need to add more water.

Once the mushrooms have cooked, add garam masala and coriander leaves. Remove from heat