Use food processor or blender (buy it here) to chop the tomatoes into a chunky paste.
Heat oil in a kadhai (buy it here) till it reaches the smoking point, reduce the heat to low.
Add bay leaf followed by chopped onion. Saute till the onions turn golden brown in colour.
Add the ginger-garlic paste, mix well and cook for 2 - 3 minutes on a medium flame.
Add the chopped tomato and cook the masala over low heat till it starts leaving the sides of the pan. Stir at regular intervals for even cooking.
Now add tomato puree, chilli powder, coriander seeds powder, turmeric powder, garam masala (see recipe) and salt. Add a tablespoon of water if the masala is sticking to the pan. Cook till the oil separates from the masala.
Add the green peas and mushrooms. Stir to combine. Cook for a minute or till the mushroom soften a bit.
To make gravy, add a cup of warm water and simmer the curry covered for 10 - 15 minutes or till the vegetables are cooked.
Serve Matar Mushroom Masala garnished with coriander leaves.