Mushroom and peas dry gravy

This is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves.
Serves 2 to 4

sliced mushrooms 2 cups
green peas 1 cup
diced tomatoes 1 cup
shredded ginger 1 tsp (opt)
fenugreek leaves(fresh or frozen) 3 tbsps (also known as kastoori mathi)
oil 2 tbsp
cumin seeds 1 tsp
turmeric 1 tsp
coriander powder 1 tsp
red chilli pwdr 1 tsp
salt (adjust to taste) 3/4 tsp
lemon juice 1/2 tsp
green chili 1 chopped

Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil.

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 reduced 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.
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.