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mushroom matar masala | mutter dhingri | mushroom matar |
Tarla Dalal
31 January, 2025
Table of Content
mushroom matar masala recipe | matar mushroom sabzi | mushroom mutter curry |
dhingri matar recipe | mutter dhingri | mushroom matar | Punjabi style sabzi |
Mutter dhingri is a delicious combination of green peas and mushrooms in luscious, thick gravy which is due to the use of rich, creamy and an opulent paste of cashews and poppy seeds.
dhingri matar is a semi-gravy variety of sabzi which can be enjoyed with hot chapatis or parathas. Learn how to make mushroom matar.
To make dhingri matar, first combine the cashew nuts and poppy seeds and blend in a mixer well without using any water. Add a little water and again blend well till smooth. Keep the paste aside. Next heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes. 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.
The mushroom matar further has a tomato-based gravy features a combination of spices, a generous dose of curds. You will love the rich mouth-feel and lingering flavour of this sabzi. The garam masala added at the end of the preparation, while further intensify the true Indian flavours.
Use finely chopped onions for this Punjabi style sabzi, but mushrooms are preferred sliced to get a seamless experience. Learn how to slice mushrooms perfectly.
Tips for dhingri matar. 1. We suggest using a tava for this sabzi, so the ingredients get enough space and get cooked faster. Alternatively, you can use a broad pan for this sabzi. 2. Add whisked curd, so it doesn’t split while cooking. Also do not cook too much after adding curd.
Enjoy dhingri matar recipe | mutter dhingri | mushroom matar | Punjabi style sabzi | with step by step photos and video below.
Matar Dhingri, Dhingri Matar recipe - How to make Matar Dhingri, Dhingri Matar
Tags
Preparation Time
15 Mins
Cooking Time
8 Mins
Total Time
23 Mins
Makes
4 servings
Ingredients
For Matar Dhingri
1 cup boiled green peas
3/4 cup sliced mushrooms (khumb)
1 1/2 tbsp oil
1/4 cup finely chopped onion
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped tomato
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 cashew nuts (kaju)
2 tbsp poppy seeds (khus-khus)
For Serving For Matar Dhingri
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Method
For the mushroom matar masala
- To make mushroom matar masala recipe, heat 1 tbsp oil in a broad non-stick pan, add the mushroom, a little salt, pepper powder and turmeric powder.
- Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
- Heat the remaining oil in a deep non-stick pan, add bayleaf, cardamom, cinnamon, cumin and kashmiri dry chilli, sauté for a few seconds.
- Add onions and sauté on a medium flame for 2 to 3 minutes. Add ginger garlic paste and tomatoes and cook further for 2 to 3 minutes.
- Add turmeric powder, chilli powder, coriander cumin seeds powder, kitchen king masala and curd, mix well till the oil is released.
- Add the green peas, sauteed mushrooms, kasuri methi and salt to taste. Mix well.
- Add 1 cup hot water, mix well and cover and cook on a medium flame for 8 to 10 minutes.
- Serve mushroom matar masala hot garnished with coriander.
mushroom matar masala recipe | matar mushroom sabzi | mushroom mutter curry | Video by Tarla Dalal
Matar Dhingri, Dhingri Matar recipe with step by step photos
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See the below image of list of ingredients for making mushroom matar masala recipe.
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To make mushroom matar masala recipe | matar mushroom sabzi | mushroom mutter curry | heat 1 tbsp oil in a broad non-stick pan.
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Add 2½ cups mushrooms (khumb). Mushrooms add a delicious earthy flavor and meaty texture to mushroom matar masala. They complement the sweetness of the peas and absorb the rich flavors of the spices and gravy, creating a satisfying and flavorful dish.
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Add a little salt to taste.
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Add a little black pepper powder to taste.
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Add ¼ tsp turmeric powder.
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Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
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Heat the remaining 2 tbsp oil in a deep non-stick pan.
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Add 1 bayleaf. When added to hot oil or ghee at the beginning of the cooking process, bay leaf releases its aromatic oils, infusing the dish with a delicate fragrance.
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Add 1 black cardamom. Black cardamom has a strong, smoky flavor that can add depth and complexity to a dish.
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Add 1 cinnamon stick. When heated in oil or ghee at the beginning of cooking, cinnamon sticks release their aromatic oils, infusing the dish with a warm, sweet, and slightly spicy flavor.
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Add 1 tsp cumin. Cumin seeds are one of the first spices added to hot oil or ghee at the beginning of the recipe. When they sizzle and release their aroma, they create a foundational flavor base for the entire dish.
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Add 1 whole Kashmiri dry red chilli, broken into pieces. Compared to other chili varieties, Kashmiri chillies have a relatively mild heat level. They add a gentle warmth to the dish without making it overly spicy.
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Sauté for a few seconds.
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Add 1 cup finely chopped onions. As onions cook down, they soften and break down, adding a slight thickness to the gravy.
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Sauté on a medium flame for 2 to 3 minutes.
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Add 1 tbsp ginger garlic paste. It adds flavor and aroma to the dish.
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Add ¾ cup finely chopped tomatoes. Finely chopped tomatoes, when cooked down, create a smooth and thick sauce. This texture coats the mushrooms and peas, making the dish more palatable and enjoyable.
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Cook further for 2 to 3 minutes.
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Add ¼ tsp turmeric powder.
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Add ½ tbsp chilli powder. It provides a desired level of heat, which can be adjusted according to preference.
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Add 1 tbsp coriander cumin seeds powder.
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Add ½ tsp kitchen king masala. Kitchen King Masala is a blend of various spices that adds a unique flavor and aroma to the Mushroom Matar Masala dish.
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Add 1 tbsp curd.
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Mix well till the oil is released.
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Add 3/4 cup green peas.
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Add the sauteed mushrooms.
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Add 1 tsp dried fenugreek leaves.
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Add salt to taste.
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Mix well.
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Add 1 cup hot water.
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Mix well.
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Cover and cook on a medium flame for 8 to 10 minutes.
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Mix well
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add finely chopped coriander (dhania).
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Serve mushroom matar masala recipe | matar mushroom sabzi | mushroom mutter curry | hot garnished with coriander.
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Sauté the mushrooms in a little oil until they release their moisture and start to brown. This enhances their flavor and prevents them from becoming watery in the curry.
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Add a dollop of yogurt to the masala for richness and creaminess.
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Instead of fresh green peas you can use frozen green peas also to make this recipe.
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Nutrient values (Abbrv)per plate
| Energy | 163 cal |
| Protein | 3.6 g |
| Carbohydrates | 11.2 g |
| Fiber | 3.6 g |
| Fat | 11.8 g |
| Cholesterol | 0.6 mg |
| Sodium | 10.4 mg |
Click here to view Calories for Matar Dhingri, Dhingri Matar
The Nutrient info is complete
Subnam
March 13, 2025, midnight
Kay Khub recipe hai ye...Aaj hi try ki... Mast combination hai Mutter aur mushroom ka.. i love this recipe. Shukriya Tarla Ji...
