Heat a kadai, add 1 tbsp oil and saute the onions.
Meanwhile in a pressure cooker, add potatoes and green peas. Add required water, salt and turmeric powder. Close the pressure cooker and cook for 1 whistle. Let the pressure release naturally.
Once the onions turn transparent, add the tomatoes and saute till mushy.
Now add the poppy seeds and sesame seeds. Mix well and switch off the stove.
Once cool, grind this mixture into a smooth paste along with cashew nuts.
Chop mushrooms and capsicum into medium sized cubes.
Heat oil in a pan and add cumin seeds and bay leaf.
Once the cumin seeds crackle, add the ginger garlic paste and saute till the raw smell of ginger garlic paste is gone.
Now add chopped capsicum and mushroom pieces.
Saute till the water released from the mushrooms is evaporated.
Now add the ground paste into the pan and mix well.
Add the spice powders including turmeric powder, red chilli powder, coriander powder and cumin powder. Add salt to taste.
Mix everything and add the cooked peas and potatoes.
Add water and cook till oil releases.
Garnish with kasuri methi leaves.
Serve hot.