| Recipe Name:
Dhingiri matar |
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| Category:
Indian Regional |
Sub Category:
Punjabi |
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| Prep Time |
Cook Time |
Serves |
| 60 mins |
30 mins |
4 |
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Ingredients: |
| Shelled peas |
|
1 cup |
| Dry white mushrooms(washed and soaked overnight) |
|
25 g |
| Tomatoes |
|
3 nos |
| Oil |
|
1 tbsp |
| Cloves |
|
4 nos |
| Cinnamon |
|
1 stick |
| Salt to taste |
|
|
| Turmeric powder |
|
1/4 tsp |
| Coriander to garnish |
|
|
| For the paste (grind to a paste) |
|
|
| Ginger |
|
1 piece |
| Flakes of garlic |
|
6-7 |
| Onion |
|
1 no |
| Red chillies |
|
2 nos |
| Grind as a powder |
|
|
| Coriander seeds |
|
1 tbsp |
| Cardamom |
|
1 tsp |
| Jeera |
|
1 tsp |
|
|
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Method: |
- Wash mushrooms thoroughly and soak overnight. Next morning wash again 2 or 3 times.
- Cut it into 1/2 inch pieces and discard any hard portions. Light roast on a tawa dhania, jeera and cardamom. Cool and powder finely. Put tomatoes in boiling water, remove the skin and puree.
- Grind onion, garlic, ginger and red chillies to a paste. Heat oil in a pan. Add cloves and jeera. Wait for a minute.
- Add ground onion masala paste, salt and turmeric powder. Stir fry till onion turns golden brown and separates from oil.
- Add tomato puree. Cook till dry and oil seperates. Add mushrooms to the fried masala, lower the heat and stir for 4-5 minutes. Add peas and stir for another 1-2 minutes on low flame.Add powdered dry masala of jeera, dhania & cardamom. Mix well
- Add enough water to get gravy. Boil and simmer covered till the peas get cooked and the oil seperates.
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