MATAR DHINGRI

An all time classic Matar & Mushroom Sabzi. This one is for everyone who love mushrooms. It`s a semi-gravy and delicious curry with mushrooms and green peas cooked in a thick spicy tomato gravy. It can be served with roti, naan or rice. The tomato gravy is itself full of flavour, spices and aromas. Mushrooms and green peas work together like a dream anyways. The mushrooms and green peas have to boiled and added to the gravy and then cooked. This is a quick recipe and can be made in a jiffy! The Vegetable will be your new favourite dish to have all the time, do try it and let us know how you like it.

Preparation Time
10 minutes

Soaking Time
Nil

Cooking Time
10 minutes

Makes
Serves 3

MATAR DHINGRI Recipe|Renu dalal

INGREDIENTS

  • 1 Cup Boiled Chopped Mushrooms
  • ½ Cup Boiled Green peas
  • 1 tbsp Oil
  • 1 bay leaf
  • ½ tsp cumin seeds
  • 1/4 tsp Kasturi methi
  • 1 tbsp chopped coriander

For the gravy

  • 1 Cup Tomato chopped
  • ½ Cup Chopped Onion
  • ½ Cup water
  • ¼ Cup Cashew nuts
  • 1 tbsp oil
  • 3 garlic cloves
  • ½ cinnamon
  • 2 cardamom
  • 2 Cloves
  • ½ tsp Cumin seeds
  • 1 tsp ginger green chilli paste
  • ½ tsp Kashmiri chilli powder
  • ¼ tsp Turmeric powder
  • ½ tsp Coriander powder
  • 1/2 tsp Garam masala
  • Salt to taste

METHOD

For the gravy

  1. In a pan heat and sauté ginger green chilli paste, cumin seeds, cinnamon, cardamom pods, garlic, cashews.
  2. Add in tomatoes, onions and water, turmeric powder, red chilli powder, coriander powder, garam masala and salt. Cook for 2 minutes.
  3. Once boiled, cool down and blend into a smooth puree.

How to proceed

  1. In a pan heat oil and sauté cumin seeds, kasturi methi, bayleaf.

  2. Add in chopped mushrooms and green peas. Mix well cook for 1 minute.

  3. Add in the gravy, mix well and add in coriander.

  4. Serve hot with a flatbread of your choice.

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