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Recipe Name: Dhingiri Matar  
Category: Indian Regional Sub Category: Punjabi


Prep Time Cook Time Serves
60 mins 30 mins 4



Shelled peas   1 cup
Dry white mushrooms(washed and soaked overnight)   25 g
Tomatoes   3 nos
Oil   1 tbsp
Cloves   4 nos
Cinnamon   1 stick
Salt to taste  
Turmeric powder   1/4 tsp
Coriander to garnish  
For the paste (grind to a paste)  
Ginger   1 piece
Flakes of garlic   6-7
Onion   1 no
Red chillies   2 nos
Grind as a powder  
Coriander seeds   1 tbsp
Cardamom   1 tsp
Jeera   1 tsp


  • 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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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1
Amount Per Serving
Calories 75 Calories from Fat 45
% Daily Value'
Total Fat  5 0.2
Saturated Fat  0 3
Trans Fat  0  
Cholesterol  0 0
Sodium  2 0
Total Carbohydrate  5 2
Dietary Fiber   2 7.5
Sugars   2  
Protein   2
Vitamin A   300   * Vitamin C   20
Calcium   10 * Iron   1
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs