Prep work, slice the mushrooms, finely chop the onions, puree the tomatoes or finely dice it and keep it aside.
Take wide pan, add oil to it, add the cinnamon stick, cumin seeds and allow it to crackle. Once it does, add the finely chopped onions and little salt and cook it until the onions are soft and translucent.
Next add the ginger garlic paste and cook it until the raw smell is gone.
Next, add the pureed tomatoes and cook until the tomatoes are cooked and you see the oil glistening on the sides.
Next, add the spice powders, red chilli and coriander powder and cook on medium heat for a few minutes.
Next, add the mushrooms and green peas and salt as required and mix it well. Cover and cook for about 5 minutes on medium flame until the mushrooms are softened and shrunk a bit.
Next, add water and cover and cook for another 5 minutes on medium flame. When the mushrooms are cooked and the curry begins to boil on all sides and slightly thickened. Turn off the flame and transfer to your serving dish.