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|