Roast the poppy seed and Remove the peanut skin grind with fresh curd make fine paste keep aside.
Now peel the 2 onion and grind with chilli make paste.
Blanch green peas.
Now fine chop the 1 onion.
Put the pressure cooker on flame add mustard oil heat it.
Now add bay leaf and whole spices crackle it add chop onion saute until get pink add ginger garlic paste saute add onion paste and roast until turn golden .
In bowl add all spice powder with some water mix it.
Add spice powder paste in roasted onion paste and roast slow medium flame about 4-5 min.
Now add curd n peanut paste roast until sides leave the oil add salt and kasoori methi.
When spices left the oil add tomato puree and roast again spice left the oil.
Now add wash & chop mashrooms mix well cook 5 min . Add blanch peas mix well.
After few minutes add 1/2glass of water now cover the pressure cooker with lid.
After 1 whistle switch off the flame.
Serve in serving bowl garnish with coriander leaf enjoy matar mashroom with rumali roti, naan or plain rice.