### TranslatedIngredients: 400 grams Button mushroom, 1/4 cup green peas - steam, 1 cup soy chunks, 2 cups tomato puree, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala powder, 1/2 teaspoon red chilli powder, 4 Bud garlic, 1 inch ginger, 1 tablespoon poppy seeds, 5 cashews, oil - as per use, salt - as per taste, 4 sprig coriander - finely chopped ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Dhingri Peas, first make ginger garlic paste and keep it aside. Now add poppy seeds, cashew and a little water in a mixer. Make a paste and keep it separately. Now soak the soya chunks in hot water for 15 minutes and keep them aside. Now heat oil in a pan. Add ginger garlic paste to it and cook for 1 minute. Now add tomato puree, turmeric powder and let it cook for 2 minutes. Now add peas, soya chunks, mushrooms and let it cook till the mushroom becomes soft. After the mushrooms become soft, add garam masala, cashew poppy poppy paste, salt, red chili powder and mix. Let it cook for 5 to 7 minutes. Turn off the gas and garnish with green coriander. Serve Dhingari Peas along with Spinach Raita and Pudina Tawa Paratha for dinner.