Mutter Dhingri by Tarla Dalal

Tarla.Dalal's picture

Dec. 11, 2013

A delicious combination of green peas and mushrooms in a thick, rich gravy.


Oil 1 1/2 Tablespoon
Finely chopped onion 1/4 Cup (4 tbs)
Ginger garlic paste 1 Teaspoon
Finely chopped tomato 1/2 Cup (8 tbs)
Chili powder 1 Teaspoon
Beaten curd 5 Tablespoon
Salt To Taste
Boiled green peas 1 Cup (16 tbs)
Sliced mushroom 3/4 Cup (12 tbs)
Garam masala 1/4 Teaspoon
For the paste
Cashewnut 1/4 Cup (4 tbs)
Poppy seeds 2 Tablespoon



For Paste:

1. In mixer blend cashew nuts and poppy seeds without using any water.

2. Add little water and blend until smooth. Set aside.


3. In a non-stick griddle, heat oil, and saute onion over medium flame for 1-2 minutes.

4. Add ginger-garlic paste, tomato and 2 tablespoons of water. Stir constantly and cook for 1-2 minutes.

5. Add chili powder, curd, salt, peas and mushroom. Stir occasionally and cook over medium flame for 1-2 minutes.

6. Stir in prepared paste, 2 tablespoons of water and garam masala. Cook for another 1-2 minutes.


7. Serve hot with rice, paratha or crackers.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 190Calories from Fat 115

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 181 mg7.54%

Total Carbohydrates 14 g4.7%

Dietary Fiber 4 g16%

Sugars 4 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet