Wash and pat dry the mushrooms. Cut the mushrooms in desired size and set aside.

Roughly chop the ingredients under “the onion-tomato paste” and in a microwave safe bowl, microwave high for 4-5 mins with little water. Once cooled down, grind into a smooth paste. Set aside.

In a pan, dry roast all the ingredients under “the Chettinad masala” until golden and fragrant. Once cooled down, blend into a smooth powder. Set aside.

Chop one more onion finely for making the gravy and set aside.

In a pan, heat 1 tablespoon of oil. Add finely chopped onion and fry until translucent. Add the prepared onion tomato paste. Fry on low flame until the onion-tomato paste is cooked and comes together. Add chopped mushrooms and stir fry for a couple of minutes. Add turmeric powder and cook for 4-5 mins.

Add the freshly ground chettinad masala followed by red chilli powder and salt. Cook for a couple of minutes until the raw smell is gone. Add ½ cup of water and mix well. Cook the gravy on low flame for 5-6 mins.

Add fresh green peas and cook them for 4-5 mins until done. As the gravy comes together, check for salt and spiciness. Add milk and mix well. Meanwhile, heat ½ teaspoon of oil in a small pan and fry fresh curry leaves. Add them to the gravy.

Serve hot with rotis/Indian bread or Pulao.