Heat pan, add oil and add cumin seeds and asafoetida.

Once its brown, add chopped onions and cashews. Fry till onions turn translucent. Add ginger garlic paste and fry till the raw smell fades away (keep heat low to medium).

Now add rest of spices, chopped tomatoes, green chillies and fry till oil separates from the masala.

Switch off flame and let it cool, once cooled, transfer the contents in a mixer and grind it to smooth paste. Add little water to smoothen the paste.

Your smooth gravy is ready. Now put transfer back this gravy in the pan and keep it on medium fire.

Now add boiled and chopped mushrooms along with peas into the gravy and stir well. Add fresh cream, milk powder and 1 cup of water.

Let this cook till the gravy reaches desired consistency, and switch off the flame. Enjoy with rice, chapatti or naan.