Trim, wash and quarter mushrooms.
Boil peas till tender, drain and keep aside.
Slice spring onions.
Chop the green stems of the onions finely for garnishing and keep aside.
Heat oil in a saucepan and saute chopped garlic till brown.
Add sliced onions and saute till golden brown.
Add salt, chilli powder, tomato puree and 240 ml/1 cup water and cook for a minute.
Remove from fire and strain gravy through a soup strainer into another saucepan.
Put back on fire and cook till almost all the liquid has evaporated and the masala is sizzling.
Add mushrooms and spring onions and cook for 5 minutes.
Add the peas and simmer till mushrooms are done.
Stir in the almond paste and cook till the gravy reaches a sauce-like consistency.
Garnish with spring onions greens.
Serve hot with roti or naan.
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