In a mixing bowl add refined flour, salt, and butter and rub until it resembles bread crumbs. Knead into a dough using water and drizzle some oil over the dough. Cover the dough with a muslin cloth and set aside for 10 minutes. For the pyaaza, heat 1 tbsp oil in a pan and sauté? ginger garlic paste. Add diced onions and quartered mushrooms to the pan. Let it cook for 4 to 5 min. Season with salt crushed black pepper, garam masala, and red chilli powder. Mix well. In another pan, roast dried kasuri methi. Crush it and sprinkle it over the mushroom mixture. Grease the pie moulds with some oil. Roll out the kneaded dough and line the pie moulds. Press the dough inside. In the lined moulds, fill the base with groundnuts and bake for 15 to 20 min in a pre heated oven at 180'C . Unmould the pie shells and set aside the groundnuts In a bowl, beat the eggs, salt, pepper, cream, sugar, and oil. In the pie shells, add a spoonful of the mushroom do pyaaza and pour the egg mixture. Grate Parmesan cheese over the pie. Bake the pie for 5 min in a pre heated oven at 180 C. Place the pie in the serving dish along with some mushroom do pyaaza and garnish with fresh coriander sprigs.