Mutter Dhingri


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Open this page on days when you feel indulgent! mutter dhingri is a delicious combination of green peas and mushrooms in luscious, thick gravy. The tomato-based gravy features a combination of spices, a generous dose of curds, and an opulent paste of cashews and poppy seeds. You will love the rich mouth-feel and lingering flavour of this subzi.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1 cup boiled green peas
3/4 cup sliced mushrooms (khumbh)
1 1/2 tbsp oil
1/4 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped tomatoes
1 tsp chilli powder
5 tbsp whisked curds (dahi)
salt to taste
1/4 tsp garam masala

For The Cashew-poppy Seeds Paste
1/4 cup cashewnuts (kaju)
2 tbsp poppy seeds (khus-khus)

For Serving
rice/ parathas/ crackers

Method
For the cashew-poppy seeds paste

  1. Combine the cashewnuts and poppy seeds and blend in a mixer well without using any water.
  2. Add a little water and again blend well till smooth. Keep aside.

How to proceed

  1. Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes.
  2. 2. Add the ginger-garlic paste, tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  3. Add the chilli powder, curds, salt, green peas and mushrooms, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
  4. Add the cashew-poppy seed paste, 2 tbsp of water and garam masala, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Serve hot with rice, parathas or crackers.
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