by Tarla Dalal
Added to 1700 cookbooks
This recipe has been viewed 52430 times
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.
- Combine the cashewnuts and poppy seeds and blend in a mixer well without using any water.
- Add a little water and again blend well till smooth. Keep aside.
- Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes.
- 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.
- 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.
- 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.
- Serve hot with rice, parathas or crackers.
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