Dhingri Matar Recipe (Mushroom & Peas Curry)
Dhingri Matar, a delightful North Indian dish, combines the earthy flavors of button mushrooms (dhingri) with sweet green peas (matar) in a spicy, aromatic gravy. Perfect for a hearty lunch or dinner, this vegetarian dish is a rich source of protein and fiber, making it both delicious and nutritious. When paired with fresh roti, paratha, or rice, it makes for an indulgent, fulfilling meal. Here’s the step-by-step guide to preparing this simple yet flavorful curry.
Ingredients for Dhingri Matar
| Ingredient | Quantity |
|---|---|
| Button Mushrooms | 400 grams |
| Green Peas (steamed) | 1/4 cup |
| Soy Chunks | 1 cup |
| Tomato Puree | 2 cups |
| Turmeric Powder | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Garlic Cloves | 4 buds |
| Fresh Ginger | 1-inch piece |
| Poppy Seeds (Khus Khus) | 1 tablespoon |
| Cashews | 5 pieces |
| Oil | As required |
| Salt | As per taste |
| Fresh Coriander (for garnish) | 4 sprigs |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch/Dinner
Diet: Vegetarian
Instructions to Prepare Dhingri Matar
-
Prepare the Paste:
- First, make a ginger-garlic paste by blending the ginger and garlic together in a mixer. Set it aside for later use.
- In the same mixer, add the poppy seeds (khus khus), cashews, and a little water. Grind them into a smooth paste and keep it aside.
-
-
Soak the Soy Chunks:
- Soak the soy chunks in warm water for about 15 minutes, then drain and set them aside.
-
Cooking the Gravy:
- Heat some oil in a large pan or kadhai over medium heat. Add the ginger-garlic paste to the hot oil and sauté it for about 1 minute until it releases a fragrant aroma.
- Now, add the tomato puree and turmeric powder. Cook this mixture for about 2 minutes, allowing the oil to separate slightly from the tomatoes.
-
Adding the Vegetables:
- Add the steamed green peas, soaked soy chunks, and button mushrooms to the pan. Stir everything together and cook until the mushrooms soften, about 5-7 minutes. Mushrooms will release moisture and soften during this cooking process, blending well with the curry base.
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Flavor the Curry:
- Once the mushrooms have softened, add the garam masala, the cashew-poppy seed paste, salt, and red chili powder to the pan. Mix everything well and cook for another 5-7 minutes, allowing the flavors to meld together.
-
Final Touches:
- Once the curry is cooked and the vegetables are tender, turn off the heat and garnish with finely chopped fresh coriander.
Serving Suggestion:
Serve Dhingri Matar hot with Spinach Raita and Pudina Tawa Paratha for a wholesome, satisfying meal. The creamy, tangy raita pairs wonderfully with the spicy curry, while the soft, flaky paratha complements the flavors beautifully. Alternatively, enjoy it with steamed rice or jeera rice for a fulfilling vegetarian feast.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 13 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Fat | 14 g |
| Sodium | 180 mg |
| Cholesterol | 0 mg |
(Note: Nutritional values may vary depending on specific ingredient brands and quantities used.)
This Dhingri Matar recipe is a great way to enjoy the goodness of mushrooms and peas in a flavorful curry. Whether you are a mushroom lover or new to cooking with soy chunks, this dish offers a perfect balance of textures and flavors. Easy to prepare and full of aromatic spices, it’s an excellent choice for your next North Indian-inspired meal.
