Wash the mushroom properly and cut them into small pieces. Cut each medium mushroom into four pieces or you can cut as per your requirement also. Keep it aside in a bowl.

Heat water in a pan and boil the Peas (Matar) for approx. 4-5 minutes over medium flame.

After the peas are boiled, switch off the stove and drain out the water. Keep it aside.

Heat oil in a pan or kadai over medium heat. Add 1/2 teaspoon Cumin Seeds to the oil and allow it to crackle.

When the Cumin Seeds starts crackling, add Chopped Chillies, Chopped Ginger and Garlic Cloves and sauté it for 15-20 seconds.

Now add Chopped Onion to the oil and fry it till it changes its colour to light golden colour.

After the onion starts changing its colour, add the Chopped Tomatoes. Also add Salt so that the tomatoes become soft faster.

Cook the tomatoes for 5 minutes or till it becomes soft and mushy.

Switch off the flame after it looks like the tomatoes have been cooked properly. Allow the mixture to cool down before it is grated in the mixer grinder.

Take the mixture in grinder jar and make a smooth paste of it. Take it out in a bowl and keep aside.

Take the same pan and heat oil over medium flame. Add 1/4 teaspoon of Cumin Seeds (Jeera).

When the Cumin Seeds starts to crackle, add Boiled Peas and cook for a minute.

Add Chopped Mushroom and mix it well with the Peas. Initially the Mushroom will leave water, so cook it till all the water is removed.

After the water is soaked, fry the mixture of Peas and Mushroom for 5 minutes or till the mushroom becomes light golden brown.

Add the Tomato Onion paste and mix it well. Cook for another 3-4 minutes.

Add Turmeric Powder, Chilli Powder and Dhania Powder. Stir it and mix properly. Cook for 10 minutes till the spices are cooked properly and the raw smell goes off.

Now add water to it and mix it. Cook for 2-3 minutes more. Water should be added as per your requirement. If you love to have dry Matar Mushroom, little water will help or else add more water for Matar Mushroom gravy.

Add Garam Masala and Chopped Coriander Leaves. Cook for another 3-4 minutes.

Switch off the flame. Spicy Matar Mushroom is ready to be served.

Serve it by garnishing with Chopped Coriander Leaves.

It can be served with Roti, Parantha, Steamed Rice or any other type of Rice.