mushroom with peas

Ingredients:

2 cups of sliced mushrooms
1 cup green peas
1 cup diced tomatoes
1 teaspoon shredded ginger
2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi)
2 tablespoons oil
1 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric (haldi)
2 teaspoons coriander powder (dhaniya)
1 teaspoon red pepper (adjust to taste)
3/4 teaspoons salt (adjust to taste)
1/2 teaspoon lemon juice (optional)
1 finally chopped green chili (optional)
Method:

Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.
Cook until mushrooms and peas are tender. Close the heat.
Add lemon juice and green chili if you like. Serve hot.
Notes:

Dicing the tomatoes will give a different texture to the curry then tomato puree.
Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
To add heat to this dish, garnish with finely chopped green chilies.