Umbrella mushroom korma

Ingredients:
Umbrella Mushrooms – 250 gms
Peas – 1 cup
Chopped Onions – 1 cup
Curd – 1 cup
Tomato puree- 1 cup
Ginger garlic paste – ½ tsp
Salt, Red chilly powder, Turmeric powder, cumin seeds – ½ tsp (As per taste)
Vegetable oil – 2 tsp

Method:
Wash and cut mushrooms.
In a Kadai heat oil and sauté cumin seeds, onions, ginger garlic paste till golden brown. Add tomato puree and curd. Cook till the gravy leaves oil.
Once cooked, add peas and mushrooms and cook for 10-15 min till it gets soft and tender.
Garnish with sliced tomatoes and serve hot with chapatti/ roti/bread.