Dhingri Mutter


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Butter sauteed mushrooms and green peas in a thick gravy.

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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Known by its various names world over the mushroom or Khumbh is also known as Dhingri in Punjabi cooking. Every cuisine has its version of a mushroom dish. If not traditionally used they have slowly been included in these cuisines. Mushroom does not require too much cooking time making a quick and easy to prepare vegetable. Mutter has been combined with mushroom in this delectable dish that uses curds, which gives it a tangy flavour. The cashew nut paste helps give the dish its lovely texture.

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Dhingri Mutter recipe - How to make Dhingri Mutter

Preparation Time:    Cooking Time:    Total Time:     Serves 4.
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Method
    Main Procedure

For the gravy

    For the gravy
  1. Heat 2 tsp of oil in a pan, add the onions and sauté till they turn golden brown. Keep aside.
  2. Combine the tomatoes, charmagaz, green chillies, red chillies, ginger and garlic with ½ cup of water and simmer on a low flame for 10 to 15 minutes.
  3. Cool, add the browned onions and blend in a mixture to a smooth paste.
  4. Heat the remaining 2 tsp of oil in a pan and sauté this paste for 15 to 20 minutes or till the oil begins to separate from the gravy. Keep aside.

How to proceed

    How to proceed
  1. Heat the butter in a pan, add the mushrooms and peas and sauté till the mushrooms and peas are almost done.
  2. Add the prepared gravy, tomato ketchup, chilli powder, Punjabi garam masala, coriander, cream, salt and ½ cup water and mix well.
  3. Simmer for 2 to 3 minutes while stirring continuously.
  4. Serve hot.
Accompaniments

Aam Aur Chane ka Achaar ( Rajasthani) 
Khamiri Roti 
Missi Rotis, Rajasthani Missi Roti 

Nutrient values (Abbrv) per serving
Energy178 cal
Protein5.5 g
Carbohydrates12.9 g
Fiber4.1 g
Fat12.2 g
Cholesterol7.5 mg
Sodium112.9 mg

RECIPE SOURCE : Punjabi KhanaBuy this cookbook

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Reviews

Dhingri Mutter
5
 on 19 Apr 13 06:29 PM


Tasty combo of green peas and mushroom in a rich gravy.