Dhingri Matar Curry Recipe | Simple and Quick Vegan Mushroom and Peas Curry
Monsoon Spice
Monsoon Spice
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Ingredients

  • 5-10 mins Cooking Time: 20-25 mins Recipe Level: Easy/Beginner
  • 5-6 people Shelf Life
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  • Ingredients
  • 15-18 Button Mushrooms, cleaned and cut into 1 cm thick slices
  • 1 cup Green Peas, fresh or frozen
  • 1½ tsp Ginger-Garlic Paste
  • 1-2 heaped tbsp. Fresh Coriander Leaves, finely chopped
  • Salt to taste
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  • For the Onion, Coriander and Cashew Nuts Paste
  • 1 large Onion, finely chopped
  • 8-10 Whole Cashew Nuts
  • 1-2 Green Chilli, slit (Optional, adjust as per taste)
  • ¼ packed cup Fresh Coriander Leaves, finely chopped
  • 1 tsp Sugar
  • 1 tbsp Oil
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  • Whole Spices Used for the Onion-Cashew Nut Paste
  • 1 inch Cinnamon
  • 5 Green Cardamoms
  • 5-6 Cloves 10-15 Black Peppercorns (Adjust as per taste)
  • 1 heaped tbsp. Dhania/Coriander Seeds
  • 1 tsp Jeera/Cumin Seeds
  • 1 heaped tsp Saunf/Fennel Seeds (Optional, but recommended)
  • 1 Tej Patta/Bay Leaf
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  • Other Spices Used
  • ½ tsp Garam Masala
  • ½ tsp Kitchen King Masala (Optional)
  • 1 tbsp Kasuri Methi
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  • For Tadka/Tempering
  • 1 tbsp Oil
  • 1 tsp Jeera/Cumin Seeds
  • 1 tsp Saunf/Fennel Seeds
  • A generous pinch of Hing/Asafoetida

Instructions

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