North Indian RecipesLunchVegetarian

Dhingri Matar Recipe (Mushrooms and Peas Spicy Curry)

Name: Dhingri Matar Recipe (Mushrooms and Peas Spicy Curry)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: North Indian Recipes
Ingredients: 400 grams button mushrooms; 1/4 cup green peas (matar) - steamed; 1 cup soy chunks (nuggets); 2 cups homemade tomato puree; 1/2 teaspoon turmeric powder (haldi); 1 teaspoon garam masala powder; 1/2 teaspoon red chilli powder; 4 cloves garlic; 1 inch ginger; 1 tablespoon poppy seeds; 5 cashew nuts; sunflower oil - for cooking; salt - to taste; 1 stalk coriander (dhania) leaves - finely chopped

A vegetarian North Indian Recipes recipe with button mushrooms, green peas (matar) - steamed, soy chunks (nuggets). Ready in 50 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

690kcal

Estimated Cost

₹350-500

Carbs83g

Protein28g

Fats28g

Servings Scaler

Instructions

12 steps

1
To begin making the Dhingri Matar Recipe, we will first make a paste of the ginger and garlic, adding a dash of water if required
cloves garlic(4)inch ginger(1)
2
Keep asideMake a paste of poppy seeds and cashew nuts, adding just enough water to make a paste
poppy seeds(1 tablespoon)cashew nuts(5)
3
Keep aside
4
Soak the soy chunks in warm water for about 15 minutes and keep aside
soy chunks (nuggets)(1 cup)
5
Heat the oil in a pan; add the ginger and garlic paste and saute until well absorbed into the oil and turned light golden brown
cloves garlic(4)inch ginger(1)
6
Add the tomato puree and turmeric powder and saute for a few minutes
homemade tomato puree(2 cups)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)
7
Stir in the peas, soy chunks, mushrooms and simmer until the mushrooms are tender
button mushrooms(400 grams)green peas (matar) - steamed(1/4 cup)soy chunks (nuggets)(1 cup)
8
Add the garam masala, cashew nut-poppy paste, salt, chilli powder
turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)poppy seeds(1 tablespoon)cashew nuts(5)salt - to taste
9
Simmer for about 5 minutes and bring the Dhingri Matar to a quick boil
10
Check the salt and spice levels and adjust to suit your taste
salt - to taste
11
Turn off the heat and stir in the chopped coriander leaves
stalk coriander (dhania) leaves - finely chopped(1)
12
Once done, transfer to a serving bowl and serve warm with your choice of naan

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Recipe Source: archanaskitchen.com

North Indian RecipesLunchVegetarian

Dhingri Matar Recipe (Mushrooms and Peas Spicy Curry)

A vegetarian North Indian Recipes recipe with button mushrooms, green peas (matar) - steamed, soy chunks (nuggets). Ready in 50 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time50 min

Calories

690kcal

Est. Cost₹350-₹500

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

83g(48%)

Protein

28g(16%)

Fats

28g(36%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

12 steps

1
To begin making the Dhingri Matar Recipe, we will first make a paste of the ginger and garlic, adding a dash of water if required
cloves garlic(4)inch ginger(1)
2
Keep asideMake a paste of poppy seeds and cashew nuts, adding just enough water to make a paste
poppy seeds(1 tablespoon)cashew nuts(5)
3
Keep aside
4
Soak the soy chunks in warm water for about 15 minutes and keep aside
soy chunks (nuggets)(1 cup)
5
Heat the oil in a pan; add the ginger and garlic paste and saute until well absorbed into the oil and turned light golden brown
cloves garlic(4)inch ginger(1)
6
Add the tomato puree and turmeric powder and saute for a few minutes
homemade tomato puree(2 cups)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)
7
Stir in the peas, soy chunks, mushrooms and simmer until the mushrooms are tender
button mushrooms(400 grams)green peas (matar) - steamed(1/4 cup)soy chunks (nuggets)(1 cup)
8
Add the garam masala, cashew nut-poppy paste, salt, chilli powder
turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)poppy seeds(1 tablespoon)cashew nuts(5)salt - to taste
9
Simmer for about 5 minutes and bring the Dhingri Matar to a quick boil
10
Check the salt and spice levels and adjust to suit your taste
salt - to taste
11
Turn off the heat and stir in the chopped coriander leaves
stalk coriander (dhania) leaves - finely chopped(1)
12
Once done, transfer to a serving bowl and serve warm with your choice of naan