Mushroom Malai Khumb Matar

Ingredients:
200 gm Mushrooms diced
1 cup Peas boiled
1 tsp ginger-garlic paste
1 tbsp butter/oil
3 tbsp oil
2 onions - ground to a paste (I like onions in the curry in small pieces so i ground one and chopped another)
1/4 cup malai beaten with 1/4 cup milk
1/2 tsp red chilli powder
1/2 tsp graram masala
a pinch of amchoor
1/2 cup milk
Salt to taste

Grind together:
1/2 stick cinnamon
2-3 carsamom
3-4 cloves
4-5 peppercorns
2 tbsp cashewnuts

Substitutes:
If you are calorie conscious and do not want to make the dish very rich then you can substitute:
-Oil instead of butter
-Milk/milk powder instead of malai

Method:
-Trim the stem of each mushroom. Leave them whole if small or cut them into 2 pieces, if big. Heat 1 tbsp butter in a kadhai and add the mushrooms. Stir fry on high flame till dry and golden. Add 1 tsp ginger-garlic paste, 1/2 tsp salt and a pinch of white/black petter. Stir for 1 more minute and remove from fire. Keep cooked mushrooms aside.
-Grind together cinnamon, seeds to cardamom, cloves, peppercorns and cashew and some water into a wet paste.
-Heat oil, add onion and cook on low heat till oil separates. Do not let the onions turn brown.
-Add the freshly ground masala-cashew mix. Cook for few seconds.
-Add malai and milk, cook on low heat for 2-3 minutes till malai dries up.
-Add salt, red chilli powder, graram masala & amchoor. Stir for a minute.
-Add the boiled peas and mushrooms.
-Add 1/2 cup water if the gravy appears too thick. Boil for 2-3 minutes.
-Garnish with coriander/cream/cashew powder, server hot!