In a pan or kadai, heat the oil. Sauté the finely chopped onions until transparent after adding them.

Add ginger-garlic paste or crushed ginger-garlic. Sauté until the raw smell is gone.

Green chiles and diced tomatoes should be added.

Add the turmeric, red chili, and coriander powders after you've stirred.

The onion-tomato masala combination should be stirred and sauteed until oil begins to run down the sides.

Add the chopped peas and mushrooms.

For two to three minutes, stir and fry. Add salt and water after that. As needed, add more water. Reduce the water to 1 cup when using tender or frozen peas. If you're using old or tough peas, add 2 cups of water, or as needed.

Even though the peas or mushrooms are cooked, if there is still too much water, you can reduce it by cooking the matar mushroom curry uncovered for a few more minutes to achieve the correct consistency.

Add extra water if necessary if the water level drops. It has a semi-dry gravy or curry consistency. Therefore, the peas and mushrooms need to be thoroughly cooked before the gravy reaches this consistency. In order to adjust, either add more water or lessen the water in the matar mushroom gravy.

Cook the peas until tender under a lid-covered pan.

Sprinkle garam masala powder after finishing.

Matar mushroom should be heated up and served with rotis, naan, or chapatis.