Soak cashew nuts for 5-6 hours, or soak them in boiling water for 30 minutes to an hour.

Dry roast the fenugreek leaves and set aside. This takes 15-20 seconds, be careful not to burn the fenugreek as it turns dark and very bitter.

Heat some oil in a heavy bottom pan, add cumin seeds and let it splutter.

Add green chilies, ginger and garlic puree and sauté for 1 minute.

Then add the onions, bay leaf and sauté on medium heat for 5-7 minutes, until translucent.

Now add the chopped tomatoes along with bay leaves, coriander powder, cayenne, and salt.

Cook this for 10-15 minutes on medium heat, until the tomatoes get softened and the oil is separated.

Once cooked, let the onion- tomato mix cool down before blending. If you are using a blender that can blend warm ingredients, then skip this step.

Strain and rinse the cashews well. Put these cashews along with cooked onion and tomato mix in your blender. You could use your hand immersion blender too for ease. Blend this to a smooth and creamy consistency.

In that same pan add the chopped mushrooms and this blended paste. Cook on medium for 10-15 minutes. You might need to add little bit water to keep it from scorching, however the mushrooms will lose its water. Keep cooking until the mushrooms are cooked fully. This might take 10-15 minutes, depending on the size of your chopped mushrooms.

Meanwhile, boil the peas till softened and rinse them with ice cold water, so that it maintains its color. Add these peas after the mushrooms are cooked.

Put in 2 cups of water and let it simmer for 15 minutes. Add more water if you need thinner consistency. Adjust for seasoning.

Lastly add the garam masala and give it a nice stir. Take off the heat. Crush the dried fenugreek in between your palm and add this to the dish before serving.

Enjoy over rice, with naan bread or any flat bread.