Wondering what Dingri is? It is the mushrooms. I got to know it from a Tarla Dala book and this recipe is also adapted from her recipe. This creamy gravy goes very well with Indian flat breads. I prepared chapathi to accompany this gravy and it was a great hit at home. The addition of cashew paste gives the gravy a rich look and taste. Prepare this and enjoy your dinner…
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Kashmiri Red Chilly Powder-1tsp
For The Paste:
Ginger-a small piece
For The Paste:
- Heat oil and add the chopped onions.
- Saute until nice brown.
- Transfer to a mixer jar.
- In a sauce pan, take all the other ingredients and add 1/4cup of water.
- Bring it to boil.
- Simmer and boil for 10-15minutes until nicely cooked
- Add this to the onions in the jar.
- Grind to a fine paste.
For The Gravy:
- In a sauce pan cook the green peas with 1cup of water. Drain and keep it aside.
- Grind the cashew into a fine paste adding a little water.
- Heat ghee and add the finely chopped mushrooms.
- Saute for 2 minutes.
- Add the prepared paste and sauté for a minute.
- Add chilly powder, fennel powder, garam masala and salt.
- Add the cooked peas and curd.
- Mix well and let the mixture come to a boil.
- Add the cashew paste and add water if necessary.
- Cover and cook for 5 minutes on low flame.
- Add the coriander leaves, give a nice stir and remove from flame.
- Transfer to a serving bowl and serve hot with roti.