Fresh mushroom curry is a very indian way of cooking mushrooms. Fresh coriander and boiled onion paste make this gravy very flavoursome, totally overriding the blandness of mushrooms. Remember to soak the mushrooms in hot water for two minutes—this not only softens them, but also helps clean them thoroughly.
Heat the ghee in a deep non-stick kadhai, add the onions and sauté on a high flame for 3 to 4 minutes or till they turn translucent.
Add the cardamom, cloves and sugar and sauté on a medium flame for another minute.
Add the prepared paste and sauté on a medium flame for 2 more minutes.Add the tomato pulp, curds and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the cauliflower and green peas, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.Switch off the flame, add the fresh cream and mix well.