A creamy and aromatic North Indian dish that combines peas (matar) and mushrooms in a rich tomato and onion gravy spiced with garam masala.
Heat oil in a pan and sauté onions until golden brown.
Add garlic and ginger paste, stirring for a minute until aromatic.
Mix in tomatoes, turmeric, coriander powder, cumin powder, and salt. Cook until oil separates from the mixture.
Add mushrooms and peas, cook for 5-7 minutes until tender.
Pour in water, bring to a boil, then simmer for 10 minutes.
Stir in garam masala and cream, simmer for another 5 minutes.
Garnish with fresh coriander leaves and serve hot.
