Wondering what Dingri is? It is the mushrooms. I got to know it from a Tarla Dala book and this recipe is also adapted from her recipe. This creamy gravy goes very well with Indian flat breads. I prepared chapathi to accompany this gravy and it was a great hit at home. The addition of cashew paste gives the gravy a rich look and taste. Prepare this and enjoy your dinner...
Mushroom-200gm
Green Peas-1/2cup
Ghee-2tbs
Fennel Powder-1/2tsp
Garam Masala-1/2tsp
Kashmiri Red Chilly Powder-1tsp
Salt-to taste
Curd-1/4cup
Cashew nuts-1/4cup
Coriander Leaves-2tbs
For The Paste:
Oil-1tbs
Onion-2
Tomato-3
Garlic-7-8pods
Ginger-a small piece
Green Chilly-2
Red Chilly-5-6
Procedure:
For The Paste:
- Heat
oil and add the chopped onions.
- Saute
until nice brown.
- Transfer
to a mixer jar.
- In a
sauce pan, take all the other ingredients and add 1/4cup of water.
- Bring
it to boil.
- Simmer
and boil for 10-15minutes until nicely cooked
- Add
this to the onions in the jar.
- Grind
to a fine paste.
For The Gravy:
- In a
sauce pan cook the green peas with 1cup of water. Drain and keep it aside.
- Grind
the cashew into a fine paste adding a little water.
- Heat
ghee and add the finely chopped mushrooms.
- Saute
for 2 minutes.
- Add
the prepared paste and sauté for a minute.
- Add
chilly powder, fennel powder, garam masala and salt.
- Add
the cooked peas and curd.
- Mix
well and let the mixture come to a boil.
- Add the
cashew paste and add water if necessary.
- Cover
and cook for 5 minutes on low flame.
- Add
the coriander leaves, give a nice stir and remove from flame.
- Transfer
to a serving bowl and serve hot with roti.
Labels: GRAVY, GREEN PEAS, MUSHROOM