Dhingri Matar- Mushroom and peas in a Poppy Seed and Cashew Gravy

• Vegetarian
• Gluten free

• Produce

  • 250 g Button mushrooms
  • 1 leaves tbsp Coriander
  • 1 Green chili
  • 1 Onion
  • 1/2 cup Peas, fresh or frozen
  • 1 Tomato - 1, large

• Condiments

  • 1 Ginger-garlic paste- 1tspn

• Baking & Spices

  • 1 large pinch Garam masala
  • 1 Kasuri methi
  • 1 1/2 tbsp Poppy seeds
  • 1/2 tsp Red chili powder
  • 1 Salt
  • 1 Sugar
  • 1 large pinch Turmeric or haldi

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 3 tbsp Cashew nuts
  • 1/2 tsp Cumin seeds

• Dairy

  • 1/2 cup Milk, full-fat

Found on honestcooking.com

Ingredients

• For the cashew-poppy seed paste:
• Cashew nuts- 3tbsp, chopped
• Poppy seeds- 1-1/2tbsp, dry roasted
• Oil- 2tbsp
• Cumin seeds- ½tsp
• Onion- 1med sized, finely chopped
• Green chili- 1, slit
• Ginger-Garlic paste- 1tspn
• Fresh or frozen peas- ½cup
• Button Mushrooms- 250gms, sliced
• Turmeric or haldi- a large pinch
• Salt to taste
• Sugar- ¼tspn
• Red chili powder- ½ tsp
• Tomato- 1 Large, finely chopped
• Kasuri methi- ¼tspn
• Garam masala- a large pinch
• Full fat Milk- ½ cup
• Coriander leaves- 1tbsp, to garnish

Directions

• To make the cashew-poppy seed paste, combine the cashew nuts and poppy seeds in blender jar and blend without using any water.
• Add a little water and blend again to get a smooth paste and set aside.
• Heat oil in a thick bottomed wok and add the cumin seeds. Once they turn brown add the chopped onion and fry till they turn transcluscent.
• Stir in the Ginger-Garlic paste and the slit green chili fry till the raw smell goes.
• Add the peas and sauce for two to three mins. Stir in the sliced mushrooms and fry for a couple of minutes more.
• Add the Salt, Sugar, Turmeric, red chili powder, and the chopped tomatoes, mix well, and cook covered for five minutes or till the vegetables are cooked.
• Stir in the cashew-poppy seed paste, Kasuri Methi and the garam masala and mix well.
• Add the milk and allow the mixture to simmer on low heat for 2-3mins or till the mixture thickens.
• Garnish with coriander leaves and serve hot with rotis or Parathas or with Jeera rice