Mushroom Peas Curry (Instant)

Another recipe for Toshini darling who called from Germany and asked me to put down the recipe for Mushroom Peas curry using maggi bhuna masala.
Take- 100 gms button mushroom.
Peas- 1 cup
Sugar- 2 tspn
Pepper powder- 1 tspn
Maggi bhuna masala- 1 packet
1" Cinnamon,
2-3 brown cardamom (badi elaichi);
1 tspn shahi paneer masala
Milk- 1 cup
Creme- 1 tbspn
Butter 2 tbspn

• Cut each mushroom into four pieces and microwave it covered with half cup water for 4 mins. Remove from oven, strain.
• Microwave peas covered with half cup water, 1/2 tspn sugar and 1/2 tspn white salt for 4 mins. Remove from oven and strain.
• Heat 1 tb spn butter in thick bottom pan, and saute mushrooms for 3-4 minutes till they dry. Add 1/2 tspn pepper and 1/2 tspn sugar and mix well. Remove from fire. Take out from pan.
• In the same pan, heat another 1 tb spn butter and saute peas for 2-3 mins till they dry.   Add 1/2 tspn pepper and 1/2 tspn sugar and mix. Remove from fire. 
• • Heat  bhuna masala in a thick bottom pan.
  • Add cinnamon and brown cardamom and mix.
  • Add shahi paneer masala and mix.
  • Add milk, mix well and bring to boil.
  • Add creme/malai and mix well.
  • Slide the mushrooms and peas in curry, mix well and cook covered on slow flame for 8-10 mins.
  • Serve hot.