Dhingri Mutter
by Tarla Dalal

Known by its various names world over the mushroom or Khumbh is also known as Dhingri in Punjabi cooking. Every cuisine has its version of a mushroom dish. If not traditionally used they have slowly been included in these cuisines. Mushroom does not require too much cooking time making a quick and easy to prepare vegetable. Mutter has been combined with mushroom in this delectable dish that uses curds, which gives it a tangy flavour. The cashew nut paste helps give the dish its lovely texture.

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Dhingri Mutter recipe - How to make Dhingri Mutter

For the gravy
4 tsp oil
1 cup sliced onions
1/2 cup chopped tomatoes
1 1/2 tbsp chirongi nuts (charoli)
1 green chilli, roughly chopped
2 whole dry kashmiri red chillies , broken into pieces
1 tsp roughly chopped ginger (adrak)
1 tsp chopped garlic (lehsun)

Other ingredients
1 tbsp butter
2 cups mushrooms (khumbh), cut into quarters
1 cup boiled green peas
2 tbsp tomato ketchup
1 tsp chilli powder
a pinch of garam masala
1/4 cup chopped coriander (dhania)
2 tbsp fresh cream
salt to taste

Method

For the gravy

Heat 2 tsp of oil in a pan, add the onions and sauté till they turn golden brown. Keep aside.
Combine the tomatoes, charmagaz, green chillies, red chillies, ginger and garlic with ½ cup of water and simmer on a low flame for 10 to 15 minutes.
Cool, add the browned onions and blend in a mixture to a smooth paste.
Heat the remaining 2 tsp of oil in a pan and sauté this paste for 15 to 20 minutes or till the oil begins to separate from the gravy. Keep aside.

How to proceed

Heat the butter in a pan, add the mushrooms and peas and sauté till the mushrooms and peas are almost done.
Add the prepared gravy, tomato ketchup, chilli powder, Punjabi garam masala, coriander, cream, salt and ½ cup water and mix well.
Simmer for 2 to 3 minutes while stirring continuously.
Serve hot.

Nutrient values (Abbrv) per serving