Dhingri Matar ( Mushroom With Peas )

Dhingri Matar, Matar khumb or Mushroom Peas are the different name of this dish but as far as taste is concern, its always finger licking, inviting and very delicious. Mushroom will always be there in my fridge as Avi likes Mushroom alot. Yesterday I was running out of veggies, only mushroom and peas were there so I thought to try Dhingri Matar in restaurant style. The outcome was almost similar. I'm saying almost because I did not add cream, if you'll add cream then it will taste same as what you get in restaurant.

Cooking Time: 15-20 mins
Preparation Time: 5-10 mins

  • Mushroom: 10-15
  • Cornflour/cornstarch: 2-3 tbsp
  • Onion: 2 medium(Chopped)
  • Onion: 1 small( juliennes)
  • Tomato: 2 medium(Chopped)
  • Ginger garlic paste: 1 tsp
  • Green chilli: 1 ( finely chopped)
  • Turmeric pwd: 1/4 tsp
  • Coriander pwd: 3/4 tsp
  • Cumin pwd: 1 tsp
  • Garan masala: 1 tsp
  • Kitchen King masala pwd: 1 tsp
  • Chilli pwd: 1/4 tsp
  • Salt to taste
  • Coriander leaves: few strings
  • Oil for cooking


  • Clean and remove the stem of mushroom.
  • Combine cornflour and mushroom and mix well. Ensure that mushrooms are well coated.
  • Heat sufficient oil in kadai/pan and fry these mushroom. Once done take out and keep aside.

  • Heat  1-2 tsp oil in kadai/ pan and add chopped onion, saute for 2-4 min then add chopped tomato and saute for 2-4 min.
  • Cool down onion tomato mixture and then grind it. keep aside.

  • Heat 2-3 tsp oil in kadai/ pan and cumin seed, once they start spluttering  add ginger garlic past and chopped green chilli,  cook for few sec  then add onion juliennes. Cook till onion turn light brown in color.

  • Add the onion-tomato paste, salt and all dry masala pwd and cook for 4-5 mins or till oil starts separating.

  • Add the fried mushroom, Peas and coriander leaves, mix well and cook for another 4-5 mins.
  • Add water as per your desire thickness and cook for few mins. (At this stage you can add cream to make it more rich and creamy). Turn off the heat.
  • Serve with paratha/rice/pulao.

  • Can add ginger juliennes to enhance the taste.
  • Can also add cashew paste  to make it more rich. To make cashew paste just soak cashew in warm water for 15 mins and then grind it to smooth paste using little milk or water. It gives smooth and creamy texture to gravy.

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