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Add the onions, ginger and garlic to a food processor and puree until smooth. Set aside for now.
Heat 1 tablespoon of oil in a saute pan over medium heat.
Next, add the sliced mushrooms and saute for 7-8 minutes or until the mushrooms soften. Set the mushrooms and water they release aside in a bowl.
Heat the remaining 2 tablespoons of oil in the saute pan.
Add the blended onion mixture that you set aside earlier and then saute for 10 minutes, or until the onions are cooked through.
Add the spices and stir for 30 seconds to help toast the spices. Then pour in the tomato puree and cook for 4-5 minutes, stirring occasionally.
Stir in the peas, kasoori methi, mushrooms, and coconut cream. Stir until the cream completely dissolves.
Garnish with cilantro and serve.