Dhingri Matar Recipe (Mushrooms and Peas Spicy Curry)
A flavorful North Indian curry that perfectly balances the earthiness of button mushrooms with the subtle sweetness of green peas, all smothered in a rich, aromatic gravy. This vegetarian dish, known as Dhingri Matar, is easy to prepare, nutritious, and absolutely delicious. With the added twist of soy chunks (nuggets) to give the curry a hearty texture, this dish makes for a complete, satisfying meal. Whether served with naan, rice, or roti, itβs sure to become a favorite on your dinner table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 400 grams |
| Green peas (Matar) β steamed | 1/4 cup |
| Soy chunks (Nuggets) | 1 cup |
| Homemade tomato puree | 2 cups |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Garlic cloves | 4 cloves |
| Fresh ginger | 1 inch piece |
| Poppy seeds | 1 tablespoon |
| Cashew nuts | 5 pieces |
| Sunflower oil | As needed for cooking |
| Salt | To taste |
| Fresh coriander (Dhania) leaves | 1 stalk (finely chopped) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | ~8 grams |
| Carbohydrates | ~25 grams |
| Fiber | ~6 grams |
| Fat | ~12 grams |
| Sodium | ~250 mg |
| Calcium | ~45 mg |
| Iron | ~3 mg |
(Note: Nutritional values are approximate and based on available data. They may vary depending on the specific brands or variations of ingredients used.)
Instructions
To create the rich and aromatic flavors of Dhingri Matar, follow these step-by-step instructions:
-
Prepare the Pastes:
- Start by preparing a smooth paste of the ginger and garlic. Use a dash of water if needed to blend the ingredients. Set this paste aside for later use.
- In a separate bowl, make a paste of poppy seeds and cashew nuts by adding just enough water to achieve a thick, smooth paste. Set this aside as well.
-
Prepare the Soy Chunks:
- Soak the soy chunks (nuggets) in warm water for about 15 minutes. Once they are softened, drain the water and set them aside.
-
Cook the Curry Base:
- Heat sunflower oil in a large pan over medium heat. Add the ginger and garlic paste and sautΓ© it in the oil until the mixture turns light golden brown and the flavors meld together, around 2-3 minutes.
- Stir in the homemade tomato puree and turmeric powder. Allow the mixture to cook for a few minutes, stirring occasionally, until the oil begins to separate from the tomato mixture.
-
Add Vegetables and Simmer:
- To the pan, add the steamed green peas, soy chunks, and sliced button mushrooms. Stir everything well, ensuring the mushrooms are coated with the masala.
- Cover the pan and let it simmer for about 10-15 minutes, or until the mushrooms are tender and fully cooked. Keep stirring occasionally to avoid sticking.
-
Season and Finish the Dish:
- Add the garam masala powder, red chili powder, and the cashew-poppy seed paste to the curry. Stir the mixture thoroughly to combine all the ingredients.
- Season with salt to taste and simmer for another 5 minutes, allowing the flavors to fully develop and the sauce to thicken.
- If you prefer a slightly thicker gravy, continue to simmer for a few more minutes. If it’s too thick, you can add a little water to adjust the consistency.
-
Garnish and Serve:
- Once the curry is ready, turn off the heat and stir in the finely chopped coriander leaves (Dhania). This will add a fresh, fragrant aroma to the dish.
- Transfer the Dhingri Matar curry to a serving dish. Serve it hot with your choice of naan, roti, or steamed rice.
Tips & Variations
- Soy Chunks Substitute: If you don’t have soy chunks, you can replace them with paneer (Indian cottage cheese) or tofu for a different texture. You can also skip the soy altogether if you prefer a more straightforward mushroom and peas curry.
- Adjust Spice Levels: If you like your curry spicier, feel free to increase the red chili powder or add chopped green chilies to the curry base.
- Make It Vegan: The recipe is naturally vegan if you ensure the soy chunks are fully plant-based and skip any dairy-based accompaniments.
- Add More Vegetables: For extra nutrition and flavor, you can add carrots, bell peppers, or even potatoes to the curry.
Serving Suggestions
Dhingri Matar pairs wonderfully with various Indian breads such as naan, roti, or paratha. You can also serve it alongside steamed basmati rice or jeera rice for a complete meal. To elevate the experience, complement the dish with a side of raita or a fresh cucumber salad.
This mushroom and peas curry is perfect for a weeknight dinner or for when youβre entertaining guests. The deep, aromatic flavors will leave everyone asking for the recipe!
Dhingri Matar (Mushrooms and Peas Spicy Curry) is a dish that captures the essence of North Indian home-cooked meals. The combination of mushrooms, peas, soy chunks, and a medley of spices creates a dish that is both hearty and wholesome, making it a perfect addition to your regular meal rotation. Enjoy!
