Heat a table spoon of oil and add the tomato cashew paste and cook for 5-10 minutes, till it thickens slightly and oil oozes out.
Add the green peas, turmeric powder, coriander powder, garam masala, red chilly powder and salt.
Cook the masala for a minute. Now add the mushroom and cook for 5 minutes.
Add water and bring it to a boil. Simmer the curry for ten minutes till you get the desired consistency. You may want to adjust the amount of water used.
Check for seasoning and finally add lemon juice and coriander leaves.
Serve the mushroom peas curry with naan and rice.