Wash mushrooms. Pop off the stems and cut stems in half. Quarter the small caps, and cut the larger ones into 6 pieces.
Heat up a pot and add 5 tbsp oil. When the oil is hot, add cumin and fennel seeds. Let them sizzle and change color, in 10-15 seconds you will smell them.
Add the ginger and stir, give it 10 seconds, then add the chopped onion. Stir and cook until soft.
Add the garlic and chiles, sauté until golden brown. Add more oil if necessary. Add all the spices and salt. Add fenugreek powder (optional). Stir for a few seconds and then add tomato sauce. Cover and cook for a few minutes until the oil separates and the raw taste of the tomato sauce goes away.
Add water and mushrooms. Mix, cover and cook for 5 minutes. Stir it halfway. After 5 minutes, add the peas. Cover and cook for 10 minutes, stirring once or twice.
Halfway through cooking, taste and add more salt if you need to. Use medium to medium low heat and check that the gravy doesn’t dry out. Add a little hot or boiled water during cooking if you need to.
***Baby Bella or White button mushrooms are good for this recipe.
***This recipe is Spicy. For a milder curry, do not add green chiles.
***Serve with Indian bread or rice and plain yogurt if it’s too spicy for you :)