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Heat oil in a pan and add onion.
Let onion saute for few minutes until it is soft, or color turns little bit brown.
Add dry spices - turmeric powder, red chilly powder, Garam masala powder, dry mango powder and coriander powder.
Add salt as needed.
Now, add tomato and let it cook covered for few minutes.
Add cashews to the tomato paste.
Mix well and Grind in a mixer once it cools.
In the same pan, after a quick wash, heat oil and add mushrooms, add salt and let it cook.
Add peas and saute both for 5 to 6 minutes.
Next, add dry fenugreek leaves and mix everything.
Next, add the tomato cashew paste to the pan and mix everything and cook till it boils.
Sprinkle dry fenugreek leaves and Garam masala on top.
Garnish with coriander leaves (cilantro) at the end.
Mushroom and peas curry is ready.
Serve hot with rotis or rice!