Make exotic Dingri Matar Curry that will be hit for house parties. Mushroom recipes add that comfort-food factor into Indian cooking and this recipe is no different. Dingri is Mushrooms.
This Punjabi recipe uses a plethora of spices that combine the softness of the Mushroom and the fun factor in Peas to give you a thick and spicy curry.
We are not sure which language this is from, but we pulled this Dingri Matar gravy / masala curry recipe from one of the old cookbook collections.
This will go well with another Punjabi specialty – think Tandoori Rotis rounded off with a glass of thick Lassi or Buttermilk.
The mushrooms used here can be white mushrooms or button mushrooms (since they are more readily available). Just make sure to clean them thoroughly.
Find step-by-step recipe below to make awesome Punjabi Mushroom and Peas Masala curry.
Punjabi DIngri Matar Masala Curry Recipe
- 1 cup shelled peas
- 25 grams dry white mushrooms Washed and soaked overnight. Button Mushrooms can also be used.
- 3 nos. medium sized tomatoes
- 4 tabelspoon oil
- 4 nos. cloves
- 1 stick Cinnamon
- 1 pinch salt to taste
- 1/4 teaspoon turmeric powder
- 8 nos. Coriander
For the paste (grind to a paste)
- 1 piece ginger
- 6 Flakes Garlic
- 1 no. onion
- 2 nos. Red Chilies de-seeded
Grind as a powder
- 1 tablespoon coriander seeds
- 1 tablespoon of cardamom
- 1 tablespoon cumin seeds
How to make:
- Wash mushrooms thoroughly ans 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 (Skillet) - Dhania (Coriander seeds), Jeera (Cumin seeds), and cardamom.
- Cool and powder finely.
- Put tomatoes in boiling water, remove the skin and purée.
- Grind onion, garlic, ginger and red chilies to a paste. Heat oil in a pan. Add cloves and cumin seeds.
- Wait for a minute and then add ground onion masala paste, salt and turmeric powder.
- Stir-fry till onion turns golden brown and separates from oil.
- Add tomato purée.
- Cook till dry and oil separates.
- Add the 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 the powdered dry masala of Jeera, dhania and cardamom.
- Mix well.
- Add enough water to get a gravy-thickness.
- Boil and simmer covered till the peas get cooked and the oil separates.
- Serve hot with Rotis, Kulchas, Naan or Rice.