Dhingri Matar- Mushroom and peas in a Poppy Seed and Cashew Gravy
Recipe Type: Main, vegetarian, vegan, gluten free
Cuisine: Indian
Serves: 4 servings
  • 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
  1. To make the cashew-poppy seed paste, combine the cashew nuts and poppy seeds in blender jar and blend without using any water.
  2. Add a little water and blend again to get a smooth paste and set aside.
  3. 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.
  4. Stir in the Ginger-Garlic paste and the slit green chili fry till the raw smell goes.
  5. Add the peas and sauce for two to three mins. Stir in the sliced mushrooms and fry for a couple of minutes more.
  6. 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.
  7. Stir in the cashew-poppy seed paste, Kasuri Methi and the garam masala and mix well.
  8. Add the milk and allow the mixture to simmer on low heat for 2-3mins or till the mixture thickens.
  9. Garnish with coriander leaves and serve hot with rotis or Parathas or with Jeera rice
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/dhingri-matar-mushroom-peas-poppy-seed-cashew-gravy-2/