| 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 |
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1 cup |
| Dry white mushrooms(washed and soaked overnight) |
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25 g |
| Tomatoes |
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3 nos |
| Oil |
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1 tbsp |
| Cloves |
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4 nos |
| Cinnamon |
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1 stick |
| Salt to taste |
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| Turmeric powder |
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1/4 tsp |
| Coriander to garnish |
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| For the paste (grind to a paste) |
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| Ginger |
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1 piece |
| Flakes of garlic |
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6-7 |
| Onion |
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1 no |
| Red chillies |
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2 nos |
| Grind as a powder |
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| Coriander seeds |
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1 tbsp |
| Cardamom |
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1 tsp |
| Jeera |
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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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Tags:
peas, dry mushroom, tomato, protein, vit.ADhingiri Matar, paste , stir , oil , add , peas , jeera , onion , mushrooms , powder , dry , masala , dhania , minutes , seperates , fry , garlic , puree , cardamom , water , overnight |
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