Shahi Dhingri Matar Malai – Vegan Mushroom Peas Curry

Ingredients (Serves 2 – 4 persons)

• 10-12 white button mushrooms, cleaned & halved
• 8-10 cashew nuts, soaked in warm water for 10 minutes
• ½ cup green peas, soaked in hot water for 10 minutes
• 200 gms cottage cheese /paneer or tofu (for vegans), chopped into tiny cubes (see note)
• 2 green chillies, slit
• 2 tablespoons green capsicum, finely chopped (optional)
• 3 tablespoons sour yoghurt / curd /dahi (optional)
• 3 tablespoons oil
• ½ teaspoon red chilli powder / black pepper powder
• ½ teaspoon garam masala
• ½ teaspoon cumin powder / jeera powder
• 1 teaspoon dried kasuri methi (dried fenugreek leaves) optional
• 1 teaspoon sugar
• Salt to taste
• 1 tablespoon fresh coriander leaves, chopped for garnish

To grind together

• 1 large onion, roughly chopped
• 1 inch ginger, roughly chopped
• 6 garlic cloves, roughly chopped

For the tempering:

• 3 cloves
• 1” cinnamon stick
• 3-4 green cardamoms

Procedure

1. Make a smooth paste of the soaked cashew nuts, sour yoghurt (water for vegans) and 2 tablespoons of the water in a blender & keep aside.
2. In the same blender, grind the onion, ginger, garlic with 1 tbsp water to a smooth paste. Set aside.
3. Heat the oil in a heavy bottom sauce pan / kadhai over medium heat.
4. Add the cinnamon, cloves & cardamoms & sauté few seconds till they let off an aroma & darken.
5. Add the slit green chillies & fry for a few seconds.
6. Now on low heat, add the onion ginger garlic paste stirring continuously to avoid it spluttering. Sauté for 5-6 minutes making sure it doesn’t stick to the bottom of the pan and begins to go light brown. (Add a few spoons of water)
7. Add the green capsicum & spices: jeera powder, chilli powder & garam masala & stir well.
8. Add the mushrooms and green peas and stir to combine for 3-4 minutes.
9. Add the cashew nut yoghurt paste & ¼ cup water. Mix & fry this curry base for about 2 minutes on medium heat.
10. Season with some crushed kasuri methi, sugar and salt to taste.
11. Add the chopped paneer /tofu & simmer on a low heat for 5 minutes with a lid.
12. Ensure to keep stirring off & on to prevent it from sticking to the bottom.
13. If the gravy is still too thick add a splash of water (the mushrooms should let out some water). If you prefer it thicker, mix a tbsp of besan(gram flour) in cold water, add & cook for 2 minutes)
14. Add the coriander leaves & remove from the flame. Squeeze some lime juice on top.
15. Serve hot with flaky crispy ajwain pudina paratha or pulao & onion rings.

Making of Shahi Dhingri Matar Malai