Dhingri Matar or Mushroom peas curry is a simple curry made using onion and tomato. It goes very well with any Indian Bread. Here is how to make it.
Mushroom is one of the favourite vegetables in my house and I always looks out for ways to incorporate it in my cooking. Although a light stir fry in olive oil with garlic and herbs is my favourite, I also like to make it into a spicy curry which could be enjoyed with Laccha Paratha or Dal and Rice.
There are many version of the curries that I make but Dhingri Matar is the simplest of all. A basic masala of onion and tomatoes is made and mushrooms and peas are cooked in it till soft and nicely coated with the spicy masala.
After days of eating food at weddings, parties et al, it is obvious that one craves for a wholesome, homely meal. This curry suits those plans and in fact vouches for a nutritious meal.
Whenever I feel bad about eating something unhealthy back to back, I prepare this curry. Also, as my kiddo likes eating it very much, I prepare it twice or thrice a month for a quick lunch or dinner.
As mushrooms and peas can be stored in the freezer, you can make Dhingri Matar even when you do not have any vegetables at your home. Ladies, quickly include this tasty main course dish in your food chart and if you turn into its fan, don’t be surprised! Here’s its recipe:
Dhingri Matar Recipe
Dhingri Matar or Mushroom Matar is a simple curry made using onion and tomato. It goes very well with any Indian Bread. Here is how to make it.
- 3 tbsp Oil
- 1 and 1/2 cup Onion Chopped
- 2 tsp Ginger Garlic Paste
- 1 cup Tomato Chopped
- 1 tbsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Roasted Cumin Powder
- 400 g Mushroom Chopped
- 200 g Peas
Heat oil in a pan.
When the oil is hot, add onions and fry till they turn translucent.
Add ginger garlic paste and fry till the onions are golden brown.
Add tomatoes and fry for minute.
Now add coriander powder, turmeric powder, red chilli powder and garam masala powder and fry for a minute.
Add mushroom and peas and a cup of water and cover and cook till mushrooms are done.
Garnish with fresh coriander.
Serve hot with phulke or paratha.
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