Soak the almonds in some water for at least half an hour early.

Rinse the sliced mushrooms once again in water (although it is pre-washed) and transfer it to a pressure cooker.

Add enough salt, bay leaves and 3 cups of water and cook in medium heat for about 10 minutes or until 2 whistles come.

After 10 minutes of cooking the mushrooms, switch off the cooker and wait for the cooker to cool down.

Meanwhile rinse well the soaked almonds, discard the water used for soaking almonds and then grind together the almonds, two tablespoons of flour and remaining 2 cups of water in a blender until smooth.

Add the almond flour mixture to the pan and add the onion powder and ginger garlic paste, cook in medium heat until the mixture starts boiling.

Reduce the heat to low and add salt and all remaining spices - curry powder, turmeric powder and red chili powder to the mixture and cook in low heat for another 2 more minutes.

Once the cooker is cool, open the cooker and transfer the cooked mushrooms along with the water (mushroom broth!) to the almond sauce in the pan and mix everything well.

Simmer the mixture in low heat for few minutes like 2 to 3 minutes until the gravy starts to turn thick.

At this point, if the gravy is not thick enough as we added the mushroom broth, mix a couple of tablespoons of flour with a little of the liquid taken from the pan, in another bowl, and mix well without any lumps, and add this back to the pan. Skip this step if the gravy is thick enough. If you cook the mushrooms in a pan using less water, you won't have this problem as there won't be too much broth. I cooked the mushrooms in pressure cooker for convenience and to save time, and I didn't want to discard any mushroom broth as it really adds flavor to the gravy.