Wash the Mushroom well with hot water and keep it soaked in water (As mushroom turns to oxidise, I added a pinch of turmeric powder in water to prevent them changing color)
Boil onion, garlic, ginger and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste
Add oil to the pan. Add bay leaf and cardamom after the oil becomes little hot. Add the blended tomato and onion puree and cook for 5-6 minutes. Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 3-4
Add the mushroom, peas and salt. Saute well for 10 minutes
Add cinnamon powder and milk and let it cook for 3-5 minutes