As always, wash your vegetables properly before using them. Start with chopping the mushrooms into medium-sized pieces and the tomatoes separately into small pieces.

Heat up 1 tablespoon oil in a deep pan and when it is hot, add the mushrooms. Cover the pan with a lid and let it cook on medium heat. The mushrooms will leave water and you can just let them get soft there while stirring from time to time.

In the meantime you can heat up another tablespoon of oil in another pan and when this is how, add cumin, garam masala, coriander, turmeric and ginger. Stir the spices to let them unfold their aroma. When the spices are hot and a little bit golden, you can add the tomatoes and mix them well with the spices. Add the green peas, too, and cover this pan with a lid as well. Stir it from time to time.

When the mushrooms have been cooking for about five minutes, you can open the lid, stir and let the remaining water vaporize. When the water is vaporized and you see that the tomatoes in the other pan are soft and a bit mashed, you can add the mushrooms to the tomatoes or the other way around.

Add salt, mix it well and serve this delicious dish together with rice and maybe some dal. Enjoy!