Dhingri Matar Recipe (Mushrooms and Peas Spicy Curry)

Archana Doshi
5207 ratings.

Dhingri aka Mushrooms along with peas, made with a delicate combination of spices makes this dish truly delicious. The addition of yogurt adds a special sourness. The ground poppy seeds and cashew nuts paste made it rich texture. I typically avoid the cashew nuts as I like to to be low in fat content. The poppy seeds do give the richness that is required in the gravy. You do want to add the cashews, then you can roast them slightly and add it as a garnish. Serve Dhingri Matar Recipe (Mushrooms and Peas Spicy Curry) along with your choice of naan or pulao for a complete meal.

Here are a few more variations that you can create with mushrooms

  1. Sundried Tomatoes and Shiitake Mushroom Quiche Recipe
  2. Four Cheese and Spinach Stuffed Mushrooms Recipe
  3. Mushroom Strudel Recipe (Pie Dough & Filo Pastry)
  4. Mushroom Pasanda Recipe (Butter Fried Mushrooms in Tomato Almonds and Cream Gravy)

Note: The photograph of the recipe also contains carrots and soy chunks, making it a great addition to taste and texture as well.

Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

20 M

Cooks in

30 M

Total in

50 M


4 Servings


  • 400 grams Button mushrooms
  • 1/4 cup Green peas (Matar) , steamed
  • 1 cup Soy Chunks (Nuggets)
  • 2 cups Homemade tomato puree
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Garam masala powder
  • 1/2 teaspoon Red Chilli powder
  • 4 cloves Garlic
  • 1 inch Ginger
  • 1 tablespoon Poppy seeds
  • 5 Cashew nuts
  • Oil , for cooking
  • Salt , to taste
  • 1 Stalk Coriander (Dhania) Leaves , finely chopped

How to make Dhingri Matar Recipe (Mushrooms and Peas Spicy Curry)

  1. To begin making the Dhingri Matar Recipe, we will first make a paste of the ginger and garlic, adding a dash of water if required. Keep aside

  2. Make a paste of poppy seeds and cashew nuts, adding just enough water to make a paste. Keep aside.

  3. Soak the soy chunks in warm water for about 15 minutes and keep aside.

  4. Heat the oil in a pan; add the ginger and garlic paste and saute until well absorbed into the oil and turned light golden brown.

  5. Add the tomato puree and turmeric powder and saute for a few minutes. Stir in the peas, soy chunks, mushrooms and simmer until the mushrooms are tender.

  6. Add the garam masala, cashew nut-poppy paste, salt, chilli powder. Simmer for about 5 minutes and bring the Dhingri Matar to a quick boil. Check the salt and spice levels and adjust to suit your taste. 

  7. Turn off the heat and stir in the chopped coriander leaves. Once done, transfer to a serving bowl and serve warm with your choice of naan or pulao for a complete meal.