Dhingri Mutter (Mushrooms with Peas)

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  • recipe image cover
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Dhingri Mutter is Mushrooms and Peas cooked in tomato based creamy curry sauce. It is best served with rice or roti.

Servings 6-8.  Cooking time including preparation 30 minutes.


In a pan, dry roast mustard seeds, jeera and black til – sauté for a minute.

Add onion, garlic, ginger and salt – cook for two minutes

Add mushrooms and turmeric. Stir well. Cover with lid for 4 mins. Add tomato puree.

Add coriander powder, Jeera powder, peas and cashew paste. Cook for 5 mins. Add 1 cup of water. Cover with lid and cook for another 3-4 mins. Add garam masala and kasoori methi – cook for 2 mins

Add black pepper powder and stir. Transfer to Serving bowl. Garnish with coriander leaves (cilantro)


200 grams of mushrooms (7 ounces), wash and cut each mushroom to 2-4 pieces depending on size
Green peas – 50 grams (1/2 cup)
Onion -1 medium size, cut in half and thinly sliced
Garlic – 5 cloves, sliced
Ginger – 1/2 inch piece, finely chopped
Mustard seeds – 1/4 teaspoon
Jeera/cumin – 1/4 teaspoon
Black til (Black Sesame seeds) - 1/4 teaspoon
Cashew paste – 1/2 Tablespoon (grind 15 grams of cashews with 1 tablespoon of water)
Salt to taste, 1/2 teaspoon
Turmeric – 1/8 tsp
Tomato puree – 100 grams
Garam masala – 1/4 teaspoon
Black pepper powder – 1/2 teaspoon
Coriander leaves - chopped, (cilantro) – 2 teaspoons
Kasoori methi – 1/2 teaspoon
Coriander powder -1/2 teaspoon
Jeera (cumin) powder – 1 teaspoon