The dhingri matar is a delicious combination of Mushrooms and fresh green peas, simmered in a luscious, thick gravy.
The Dhingri matar is something that is often made at a our home. I make this side dish during those week nights when I really need something comforting. And this dish fits the bill perfectly. It requires minimal preparation time, it is comforting and unbelievably delicious.
Each time I make this curry, I tend to experiment with the spices and ingredients that go into making this side dish. This version of dhingri matar features an amalgamation of spices, a generous dose of full fat milk and a luxurious paste of cashew and poppy seeds. Needless to say we love this subtly spiced creamy curry.
Do not be intimidated by the long list of ingredients. They are something that are easily available in every Indian kitchen. This is a highly adaptable recipe. You can change and replace the ingredients as per your tastes.
I have used whole milk in this recipe. But you can go ahead and replace it with a few tablespoons of yogurt and cream. I highly recommend the use of Kasuri methi or dry fenugreek leaves. It lends a subtle bitter flavor and a wonderful aroma to the curry.
This recipe is one of the best things to come out of my kitchen. I am sure you will love the rich mouth feel and the tantalizing flavor of this sabzi!!
- For the cashew-poppy seed paste:
- Cashew nuts- 3tbsp, chopped
- Poppy seeds- 1-1/2tbsp, dry roasted
- Oil- 2tbsp
- Cumin seeds- ½tsp
- Onion- 1med sized, finely chopped
- Green chili- 1, slit
- Ginger-Garlic paste- 1tspn
- Fresh or frozen peas- ½cup
- Button Mushrooms- 250gms, sliced
- Turmeric or haldi- a large pinch
- Salt to taste
- Sugar- ¼tspn
- Red chili powder- ½ tsp
- Tomato- 1 Large, finely chopped
- Kasuri methi- ¼tspn
- Garam masala- a large pinch
- Full fat Milk- ½ cup
- Coriander leaves- 1tbsp, to garnish
- To make the cashew-poppy seed paste, combine the cashew nuts and poppy seeds in blender jar and blend without using any water.
- Add a little water and blend again to get a smooth paste and set aside.
- Heat oil in a thick bottomed wok and add the cumin seeds. Once they turn brown add the chopped onion and fry till they turn transcluscent.
- Stir in the Ginger-Garlic paste and the slit green chili fry till the raw smell goes.
- Add the peas and sauce for two to three mins. Stir in the sliced mushrooms and fry for a couple of minutes more.
- Add the Salt, Sugar, Turmeric, red chili powder, and the chopped tomatoes, mix well, and cook covered for five minutes or till the vegetables are cooked.
- Stir in the cashew-poppy seed paste, Kasuri Methi and the garam masala and mix well.
- Add the milk and allow the mixture to simmer on low heat for 2-3mins or till the mixture thickens.
- Garnish with coriander leaves and serve hot with rotis or Parathas or with Jeera rice