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.

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