Ingredients: grams Button mushrooms, cup Green peas (Matar) - steamed, cup Soy Chunks (Nuggets), cups Homemade tomato puree, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, teaspoon Red Chilli powder, cloves Garlic, inch Ginger, tablespoon Poppy seeds, Cashew nuts, Oil - for cooking, - to taste, Stalk Coriander (Dhania) Leaves - finely chopped, Vegetarian diet
Instructions: To begin making the Dhingri Matar Recipe, we will first make a paste of the ginger and garlic, adding a dash of water if required. Keep asideMake a paste of poppy seeds and cashew nuts, adding just enough water to make a paste. Keep aside.Soak the soy chunks in warm water for about 15 minutes and keep aside.Heat the oil in a pan; add the ginger and garlic paste and saute until well absorbed into the oil and turned light golden brown.Add the tomato puree and turmeric powder and saute for a few minutes. Stir in the peas, soy chunks, mushrooms and simmer until the mushrooms are tender.Add the garam masala, cashew nut-poppy paste, salt, chilli powder. Simmer for about 5 minutes and bring the Dhingri Matar to a quick boil. Check the salt and spice levels and adjust to suit your taste. Turn off the heat and stir in the chopped coriander leaves. Once done, transfer to a serving bowl and serve warm with your choice of naan