Cube the tomatoes roughly and grind it firstly to make it as a puree along with green chillies.
I recommend buying white button mushrooms.
In a kadai, heat oil, temper with the items given under ‘To temper’ table.
When cumin splutters, add the tomato puree, ginger garlic paste, mix well and fry covered for 5 minutes. It will splutter a lot, so better cover it.
Then add red chilli, coriander, turmeric powders, kasoori methi and salt.
Mix well and fry for another 4 minutes or until oil separates.
After that add matar and little water.
Cook covered furthermore for 2 minutes or until almost done.
Meanwhile you can cut the mushrooms. I removed the stem and the black part under the mushroom, but its optional, you can just quarter the mushroom into four.
Add the mushrooms to the masala and ½ cup water. Simmer for 4 to 5 minutes.
The mushroom should get cooked. Add garam masala at this stage and mix well.
After that add cream slowly while mixing in low flame. Add another ½ cup water and let it cook for a minute.
Pour milk and more water to this and keep in low flame. Never put the flame in high at any point after adding cream and milk. Also you have to add gradually as you mix.
After 2-3 minutes, add coriander leaves and switch off the flame.