Mushroom Peas Curry | Dhingri Matar

It’s been a while since I posted a new recipe on the blog. Every time I sit to draft the post, something comes up and then I keep postponing it. So finally here I’m today with a new post.

Dhingri matar is a semi-gravy rich and delicious curry with mushrooms and green peas cooked in a thick spicy tomato gravy. It can be served with jeera rice, roti/phulka or any pulao. This mushroom peas curry can be prepared in 30 minutes. Do try this and let me know how you like it.

Dhingri Matar

Mushroom and green peas in a spicy tomato gravy

Print Pin Recipe

Servings 2 – 3

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• 1 tbsp oil
• ½ tsp cumin seeds / jeera
• ⅛ tsp fennel seeds / saunf
• 1 big onion chopped
• 1 tsp ginger-garlic paste
• ½ cup tomato puree
• ¼ tsp turmeric powder
• ½ tsp red chilly powder
• 1 tsp coriander powder
• ¼ tsp crushed black pepper
• 10-12 button mushrooms quartered
• ½ cup green peas
• 8 cashewnuts powdered
• ¼ tsp garam masala
• Salt to taste
• Coriander leaves to garnish

Instructions

• In a kadai, heat oil and add cumin and fennel seeds. Once it sizzles, add onions and saute till they turn golden.
• Then add ginger-garlic paste and fry for 2-3 minutes or until raw smell goes.
• Add the tomato puree and fry for 2 minutes. Then add turmeric powder, red chilly powder, coriander powder, crushed black pepper and fry for a minute.
• Cover and cook for 5- minutes or till the tomatoes and spices have cooked well.
• Add the mushrooms and saute for 2 minutes. Then add the green peas, powdered cashews, ½ cup water, salt and mix well.
• Cover and cook in medium heat until the mushrooms have cooked, about 4-5 minutes. Mushrooms will leave water, so there is no need to add more water.
• Once the mushrooms have cooked, add garam masala and coriander leaves. Remove from heat

Notes

• If using fresh green peas, cook them first and add to the curry.

Course: Main Course

Cuisine: Indian