Dhingri matar…Dhingri matar… ha ha. You know if you repeat a word too many times, it starts sounding funny but you have to say Dhingri matar just once to make it sound funny albeit extremely YUMMY!

Dhingri Matar

Dhingri is mushroom in Idunnowhich language 😛 That’s what it is called on restaurant menus in India (kumbh too). So, between dhingri matar and matar kumbh, I chose one that makes my tongue spring up in joy!

Mushrooms took a while to become a part of Indian cooking. Not very long ago, about 15 yrs ago, I was spending my summer vacation at my grandma’s place when she found a few mushrooms that had sprung up among the shrubs in her garden. That was the first time I saw mushrooms and would have been the last if I were to follow my grandma’s actions. A dear lady wrapped up in her own time capsule thought her home was cursed and that it was devil’s work that resulted in mushrooms in her garden! 😀 She does not eat them till date and even conveniently looks away when we eat it (As if her not looking makes it non-existent!).

Dhingri Matar

Anyway, since then, mushrooms truly have “arrived” in India and they have been made an integral part of many Indian recipes. Considering that over 500 million Indians are vegetarians, the protein-rich, low-fat, low-carb mushrooms MUST become a part of “curry”. (Protein rich veg burger recipe)

Dhingri Matar

One such many “curry” recipes is Dhingri Matar which is a combination of mushroom and peas. This recipe uses almonds and tomatoes as the curry base in which the mushrooms are cooked, making it mild in terms of heat yet flavored with aromatic spices(like green cardamom). Make this a part of your meatless meal, low-carb diet plan or a Vegan Thursday (I ate it with a side of rice and roast asparagus). Either way, it will leave you licking your plates clean! Enjoy this recipe for

 Dhingri Matar


Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Serves: 2-3



  • 3/4 cup green peas (frozen or fresh)
  • 2 cups diced mushroom
  • 1/2 cup chopped Onion
  • 2 inch piece cinnamon
  • 2 Green cardamoms
  • 1 cup chopped Tomato
  • 1/8 cup chopped green onion bulbs
  • 1/4 cup chopped green onions
  • 1 tsp Cumin seeds
  • 1 tbsp Ginger-Garlic paste
  • 1/4 tsp turmeric powder
  • 2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 1/2 tbsp Red chilli powder
  • 1/4 cup almond powder
  • 1 tsp crushed Kasoori methi
  • 1 tsp Garam masala powder
  • Salt to taste
  • 2 tbsp Oil


  1. Heat oil in a pan.
  2. Add cinnamon and green cardamoms. Sauté for about 1/2 min or until a faint fragrance fills the air.
  3. Add the cumin seeds and let them crackle.
  4. Add ginger-garlic paste, chopped green onion bulbs and chopped onions and sauté for 2 min until the onions turn translucent.
  5. Add chopped tomato and mix well. Sauté for 2 min.
  6. Add turmeric powder, coriander powder, cumin powder, red chili powder and mix well. Once the tomatoes have turned into a puree, add salt.
  7. Add blanched mushrooms (blanching the mushrooms involves adding them into boiling water for a min and submerge into cold water immediately), and green peas (blanched if using fresh peas, thawed if using frozen).
  8. Add almond powderand ½ cup water and mix. Cover and cook for 3-5 minutes.
  9. Add kasoori methi and garam masala powder and mix well.
  10. Garnish with green onions and serve.

My Take:

If you are not fond of mushrooms (or making it for your grandma!), substitute with cubed cottage cheese(paneer) – but change the name to Paneer matar! :)

You can also use cashew paste in place of almond powder

Yummily Yours'



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