Dingri Mutter- Mushroom Peas Masala


Wondering what Dingri is? It is the mushrooms. I got to know it from a Tarla Dala book and this recipe is also adapted from her recipe. This creamy gravy goes very well with Indian flat breads. I prepared chapathi to accompany this gravy and it was a great hit at home. The addition of cashew paste gives the gravy a rich look and taste. Prepare this and enjoy your dinner...



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Ingredients:
Mushroom-200gm
Green Peas-1/2cup
Ghee-2tbs
Fennel Powder-1/2tsp
Garam Masala-1/2tsp
Kashmiri Red Chilly Powder-1tsp
Salt-to taste
Curd-1/4cup
Cashew nuts-1/4cup
Coriander Leaves-2tbs

For The Paste:
Oil-1tbs
Onion-2
Tomato-3
Garlic-7-8pods
Ginger-a small piece
Green Chilly-2
Red Chilly-5-6

Procedure:
For The Paste:
  1. Heat oil and add the chopped onions.
  2. Saute until nice brown.
  3. Transfer to a mixer jar.
  4. In a sauce pan, take all the other ingredients and add 1/4cup of water.
  5. Bring it to boil.
  6. Simmer and boil for 10-15minutes until nicely cooked
  7. Add this to the onions in the jar.
  8. Grind to a fine paste.

For The Gravy:
  1. In a sauce pan cook the green peas with 1cup of water. Drain and keep it aside.
  2. Grind the cashew into a fine paste adding a little water.
  3. Heat ghee and add the finely chopped mushrooms.
  4. Saute for 2 minutes.
  5. Add the prepared paste and sauté for a minute.
  6. Add chilly powder, fennel powder, garam masala and salt.
  7. Add the cooked peas and curd.
  8. Mix well and let the mixture come to a boil.
  9. Add the cashew paste and add water if necessary.
  10. Cover and cook for 5 minutes on low flame.
  11. Add the coriander leaves, give a nice stir and remove from flame.
  12. Transfer to a serving bowl and serve hot with roti.

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