1. Cook green peas with onion, garlic, ginger, all the powders and 1 -2 cups of water.
2. While the peas are cooking, slice the mushrooms and cut paneer into 2 cm cubes.
3. Grind poppy seeds and melon seeds to a smooth paste.
4. Add tomato puree to the cooked peas.
5. Add mushrooms and salt.
6. Simmer till mushrooms are cooked.
7. Add paneer and seeds paste. Mix well.
8. Add little water if the curry is too thick.
9. Simmer for 5 minutes and serve hot.

Serves: 3