Description
Dhingri matar is a delicious Northern Indian curry, a combination of mushrooms and fresh green peas, simmered in a luscious, thick gravy.
Ingredients
Units
Scale
For the Cashew-Poppy Seed Paste:
- 3 tablespoons cashew nuts, chopped
- 1.5 tablespoons poppy seeds, dry roasted
- Water, as needed to blend
For the Main Dish:
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 green chili, slit
- 1 teaspoon ginger-garlic paste
- 1/2 cup fresh or frozen peas
- 8 ounces (approx. 1/2 pound) button mushrooms, sliced
- A large pinch of turmeric (haldi)
- Salt, to taste
- 1/4 teaspoon sugar
- 1/2 teaspoon red chili powder
- 1 large tomato, finely chopped
- 1/4 teaspoon kasuri methi (dried fenugreek leaves) – see notes for substitutions if you cannot find it in your local Indian grocery store.
- A large pinch of garam masala
- 1/2 cup full-fat milk
- 1 tablespoon coriander leaves, for garnish
Instructions
- Preparing the Cashew-Poppy Seed Paste:
- Preparing the Main Dish:
- Heat oil in a thick-bottomed wok or pan.
- Add the cumin seeds. Once they start to sizzle and turn brown, add the finely chopped onion.
- Sauté the onions until they turn translucent.
- Stir in the ginger-garlic paste and the slit green chili. Continue to sauté until the raw smell of the paste fades.
- Add the peas to the wok and sauté for 2-3 minutes.
- Incorporate the sliced mushrooms and fry for an additional couple of minutes.
- Sprinkle in the salt, sugar, turmeric, red chili powder, and add the finely chopped tomato. Mix well.
- Cover and cook for about five minutes or until the vegetables are tender and cooked through.
- Stir in the prepared cashew-poppy seed paste, kasuri methi, and garam masala. Mix until everything is well combined.
- Pour in the milk and allow the mixture to simmer on low heat for 2-3 minutes, or until the mixture has thickened slightly.
- Serving:
- Transfer the Dhingri Matar to a serving dish.
- Garnish with freshly chopped coriander leaves.
- Serve hot with rotis, parathas, or Jeera rice.
Notes
Kasuri Methi (dried fenugreek leaves) has a unique flavor that’s slightly bitter but aromatic, which adds a distinct taste to Indian dishes. However, if you can’t find it, there are a few substitutes that can be used, although they won’t replicate the exact flavor:
- Fresh Fenugreek Leaves: If you have access to fresh fenugreek (methi) leaves, they can be used as a substitute. However, fresh leaves have a milder flavor compared to the dried ones, so you might need to use more. For the given recipe, you can use a small handful of chopped fresh fenugreek leaves.
- Celery Leaves: They won’t replicate the flavor of fenugreek, but they do add a nice aromatic touch to the dish. You can use a few chopped celery leaves as a replacement.
- Watercress: While it doesn’t taste exactly like fenugreek, watercress can be used to provide a slightly peppery touch to the dish.
- Spinach: This is more for the texture and the green color in the dish rather than the flavor. Spinach won’t provide the same taste as fenugreek, but if you’re looking for something to add some green to the dish, a small amount of chopped spinach can be used.
- Mustard Greens: They can give a slightly bitter taste to the dish, reminiscent of fenugreek.
- Fenugreek Seeds: In a pinch, you can use fenugreek seeds, but use them sparingly because they are more potent. You can grind them into a powder and use a pinch or two. However, the seeds will provide a different texture and a more intense flavor, so adjust according to taste.
While these substitutes can help in the absence of Kasuri Methi, the unique flavor of dried fenugreek leaves is hard to replicate entirely.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main, vegan, Vegetarian
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 200g
- Calories: 190
- Sugar: 6g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 3mg