Dhingri Matar Recipe

step 1

• STEP 1.In a mortar and pestle,pound 1 cinnamon stick, 2 cardamom pods, 2 cloves. Keep aside. Next roughly pound 1 inch ginger, 4 cloves garlic to a rough paste. Keep it aside in a bowl.

step 2

• STEP 1.In a grinding jar add 1 tsp poppy seeds and 5 cashew nuts. Add a little water and make a semi smooth paste. Keep aside in a bowl.

step 3

• STEP 1.Heat a heavy bottom pan, add 2 tsp oil, add the ginger garlic paste and saute for a few minutes till the raw smell goes.

step 4

• STEP 1.Add 2 cups tomato puree and turn the heat to high. Add ½ tsp turmeric powder, ½ tsp red chilli powder. Stir well.

step 5

• STEP 1.Cover the pan with a lid and allow the tomatoes to bowl for a few minutes.

step 6

• STEP 1.Turn the heat to simmer and add ¼ cup steamed peas, 500 gms quartered mushroom, 1 cup broccoli florets, ¼ cup yogurt.mix well. add salt to taste. Add the ground poppy seed and cashew nut paste. The mushroom will release a lot of water, hence do not add any water.

step 7

• STEP 1.Then add the freshly ground spice powder and 1 tsp garam masala powder. Gently mix in the spices into the vegetable gravy.

step8

• STEP 1.Cover and allow the curry to simmer for 5 more minutes. Turn off the heat.