Add 1 tablespoon of oil to a medium saucepan. Cook the mushrooms until they're softened (about 7 minutes).

Puree the tomato in a food processor or with an immersion blender.

Remove the mushrooms from the pot and add the remaining oil.

Add the onions and cook for 4-5 minutes until they are slightly browned and start to turn translucent. Then add the ginger and green chili. Cook for an additional 2 minutes.

Add the tomato puree, turmeric, chili powder, and cayenne powder if using. Cook for about 8 minutes until the oil starts to separate from the sides.

Add the green peas with 1 cup of water. Bring this all to a boil, then reduce the heat to a simmer. Simmer for 5 minutes with a lid.

Add the cooked mushrooms and continue to simmer for another 10 minutes or until the gravy is at a desired consistency and the mushrooms are at the desired texture.

Reduce the heat to low. Stir in the garam masala and the fenugreek leaves.

Next add the cashew cream and stir well. Remove from the heat and garnish with cilantro.

Serve hot with bread (roti, naan) or rice.