### TranslatedIngredients: 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,Sunflower Oil - for cooking,Salt - to taste,1 Stalk Coriander (Dhania) Leaves - finely chopped ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: 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 asideMake a paste of poppy seeds and cashew nuts, adding just enough water to make a paste. Keep aside.Soak the soy chunks in warm water for about 15 minutes and keep aside.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.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.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. 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