This original Tarla Dalal recipe can be viewed for free

Mutter Dhingri


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Added to 1671 cookbooks
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A delicious combination of peas and mushrooms in a thick, rich gravy.

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Preparation Time: 
Cooking Time: 
Serves 4.
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Ingredients


3/4 cup boiled green peas
200 gms fresh mushrooms (khumbh), sliced
1 onion, chopped
1 tomato, chopped
1/2 tsp garam masala
3/4 cup fresh curds (dahi)
4 tbsp oil
salt to taste

To be ground into a ginger-garlic paste
4 cloves garlic (lehsun)
12 mm. (1/2") piece ginger (adrak)

To be ground into a cashewnut paste
2 tbsp poppy seeds (khus-khus)
2 tsp cashewnuts (kaju)

Method
  1. Heat the oil in a tava and fry the onion until golden.
  2. Add the ginger-garlic paste and tomato and cook until soft.
  3. Add the garam masala, cashewnut paste and salt, sprinkle a little water and cook until the fat leaves the sides.
  4. Add the peas, mushrooms and curds and cook for another 3 minutes.
  5. Serve hot.

Tips
  1. Note : Chef's Tip :
  2. Fresh mushrooms need to be washed carefully.
  3. A tablespoon of cornflour on to the fresh mushrooms removes all surface mud and gives you white washed mushrooms.
RECIPE SOURCE : Tava CookingBuy this cookbook
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