Dhingri Matar – A Delightful North Indian Mushroom and Green Peas Curry
Introduction:
Dhingri Matar is a hearty and flavorful North Indian dish that combines the earthy taste of button mushrooms with the natural sweetness of green peas, all brought together in a luscious poppy seeds and cashew gravy. This delicious vegetarian curry is perfect for a wholesome lunch and pairs beautifully with Palak Raita and Mint Tawa Paratha. The cashew paste adds a creamy texture and richness, while the blend of spices elevates the flavors, making it a treat for the taste buds. This recipe is simple yet packed with deliciousness, and it’s sure to become a favorite at your dining table.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Button Mushrooms | 400 grams |
| Green Peas (Steamed) | 1/4 cup |
| Soya Chunks | 1 cup |
| Tomato Puree | 2 cups |
| Turmeric Powder | 1/2 tsp |
| Garam Masala Powder | 1 tsp |
| Red Chili Powder | 1/2 tsp |
| Garlic | 4 cloves, finely chopped |
| Ginger | 1-inch piece, finely chopped |
| Poppy Seeds | 1 tbsp |
| Cashew Nuts | 5 nuts |
| Oil | As needed |
| Salt | To taste |
| Coriander Leaves | 4 sprigs, finely chopped |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 4
Instructions:
-
Prepare the Ginger-Garlic Paste:
- Start by making a ginger-garlic paste. To do this, take equal parts of finely chopped ginger and garlic and blend them together into a smooth paste. Set it aside for later use.
-
Make Cashew-Poppy Seed Paste:
- In a blender, add the poppy seeds, cashews, and a little water. Grind them together into a smooth paste. This will form the base for the curry gravy, adding a creamy texture to the dish. Set this paste aside as well.
-
Soak the Soya Chunks:
- In a bowl, soak the soya chunks in hot water for about 15 minutes to soften them. Once they’ve softened, drain the water and set the soya chunks aside.
-
Cook the Base:
- Heat some oil in a pan over medium heat. Once hot, add the ginger-garlic paste to the oil. Sauté the paste for about a minute, allowing the aroma of the garlic and ginger to develop and infuse the oil.
-
Add the Tomato Puree and Spices:
- Now, add the tomato puree and turmeric powder to the pan. Stir it well and let it cook for about 2 minutes. The tomato puree will form the tangy base for the curry, and the turmeric will add a warm golden color.
-
Add the Vegetables:
- Add the steamed green peas, soya chunks, and button mushrooms to the pan. Stir well to coat the mushrooms and peas with the flavorful tomato gravy. Cook the mixture until the mushrooms become tender and release their juices, about 5-7 minutes.
-
Add the Cashew-Poppy Seed Paste and Spices:
- Once the mushrooms are cooked through, add the cashew-poppy seed paste to the pan. Stir in garam masala powder, red chili powder, and salt to taste. Mix everything together thoroughly and let it simmer for another 5-7 minutes, allowing the flavors to meld together.
-
Garnish and Serve:
- Turn off the heat and garnish the Dhingri Matar with finely chopped coriander leaves. This adds a fresh herbal touch and enhances the flavor profile of the dish.
-
Serving Suggestions:
- Serve your Dhingri Matar hot with a side of Palak Raita (spinach yogurt dip) and Mint Tawa Paratha for a complete and satisfying lunch. The earthy and creamy curry pairs beautifully with the refreshing raita and aromatic paratha.
Nutritional Information (per serving):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sodium | 300 mg |
| Cholesterol | 0 mg |
| Vitamin A | 5% of Daily Value |
| Vitamin C | 15% of Daily Value |
| Iron | 8% of Daily Value |
Tips & Variations:
- Cashew Garnish: For an added crunch, you can lightly roast some cashews in the pan and sprinkle them on top of the curry before serving.
- Add More Veggies: Feel free to add other vegetables like carrots, peas, or beans to make the curry more diverse.
- Vegan Variation: For a vegan version of this dish, use oil or ghee and skip the yogurt-based raita, opting instead for a dairy-free accompaniment.
- Spice Level: Adjust the amount of red chili powder to suit your spice tolerance. You can add more for extra heat.
Dhingri Matar is an easy-to-make, wholesome dish that’s full of flavor and texture. It’s perfect for a quick lunch or dinner and makes for a comforting meal on a busy day. With its delightful combination of mushrooms, green peas, and cashew-poppy seed gravy, it will surely satisfy your craving for a rich, flavorful curry. Try this recipe today and indulge in the authentic taste of North India, right in your own kitchen!
