Vegan Dhingiri Mutter Gravy Recipe | How to make Dhingiri Mutter

Dhingiri mutter | Mattar Mushroom is the mushroom with green peas gravy which is very thick and rich gravy would be excellent with hot rotis and steaming rice.It is also known as Khumbh Mutter curry or Mutter mushroom curry.This tomato based gravy is very famous in Punjabi cuisine.

We can make Shahi Dhingri Matar Paneer by using Cottage cheese and green peas cooked with button mushrooms in fresh Indian spices. We can use yogurt also if we want the gravy more rich.

Vegan Dhingiri Mutter Gravy Recipe | How to make Dhingiri Mutter
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Author : Premalatha Aravindhan Category : Side dish Recipes Prep time: 15 mins cooking Time: below 30 Mins Cuisine : Punjabi
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Ingredients:
2 cups Mushrooms,quartered
1 cup green peas( i used frozen)
1 cup Tomato,Puree
1/4 tsp turmeric Powder
1 tsp Ginger garlic paste
1 tsp Red chilli powder
1/4 tsp Garam masala
1 tbsp oil
Salt as required
To Grind:
10 nos – Cashew nuts
1 tsp poppy seeds

Method:

Soak cashew nuts and poppy seeds in water and then grind into smooth paste and keep it aside.

Heat oil in a pan and add in the ginger garlic paste,saute it. Now add in the tomato puree,let it cook for a while and then add the turmeric powder,salt,chilli powder,saute well.

Add in the mushroom and green peas,mix well with the sauce.Now add in the cashewnut paste mix well.Cover and cook for a while,add little water if you want more gravy. Once the vegetable become soft change it to serving bowl and serve hot with rotis.

My Notes:

I have used poppy seeds and cashew nut paste ,in case you didn’t get poppy seed use melon seeds.
You can change the veggie into paneer if you don’t want to use mushroom.

Have a nice day!!!