Shahi Dhingri Mutter (Mushrooms and Peas in a Rich Gravy)

Shahi Dhingri Mutter | Mushroom Peas Curry in a Rich Yogurt and Cashew Gravy
Shahi Dhingri Mutter | Mushroom Peas Curry

Shahi Dhingri Mutter is a Mushroom and Peas Curry in a rich yogurt and cashew-based gravy that is absolutely delicious with rotis or then just by itself. 🙂 I had not had mushrooms in ages and when I spotted some fresh ones in the market, I could not but help buy them. I also had some Khoya or Mava at home and so decided to try this recipe from Sanjeev Kapoor.

How to Make Shahi Dhingri Mutter | Mushroom and Peas Curry

Recipe Source: Sanjeev Kapoor’s Shahi Dhingri Mutter Paneer

Serves: 2

Time: 45 Minutes


  1. Button Mushrooms – 10
  2. Peas – 1 Cup
  3. Onion – 3 Large
  4. Yogurt – 3/4 Cup
  5. Mava or Khoya (Dried Whole Milk Solids) – 1/4 Cup
  6. Red Chilli Powder – 1.5 tsp
  7. Turmeric – 1/3 tsp
  8. Coriander Powder – 1 tsp
  9. Cumin Powder – 1/2 tsp
  10. Garam Masala Powder – 1/2 tsp
  11. Cashew – 10
  12. Cloves – 4
  13. Cinnamon – 1/2″ quill
  14. Pepper – 8
  15. Green Cardamom – 3
  16. Black Cardamom – 1
  17. Bay Leaf – 1
  18. Ghee – 1 tbsp
  19. Oil – 1 tbsp
  20. Salt to Taste


  1. If you are using fresh peas, parboil them till soft. If you are using frozen peas, omit this step.
  2. Peel and slice the onion.
  3. Heat 1 tbsp oil.
  4. Add the onion slices and 1/2 tsp salt.
  5. Stir-fry till the onion is brown.
  6. Set aside to cool.
  7. Grind the fried onion into a smooth paste.
  8. Grind the cashews with about 2 tbsp water into a smooth paste.
  9. Cut the mushrooms in half.
  10. Beat the yogurt to a smooth paste.
  11. Crush the green and black cardamom roughly.
  12. In a wok or kadai, heat the ghee.
  13. Add the crushed cardamom, cloves, pepper, cinnamon, and bay leaf.
  14. Stir-fry till the cloves start to pop.
  15. Add the mushrooms and stir-fry for about 5 minutes.
  16. Add the boiled or frozen peas and stir-fry for about 5 minutes.
  17. Add the mava and stir-fry for a minute.
  18. Add the onion paste, red chilli powder, coriander powder, cumin powder, and turmeric.
  19. Stir-fry for 3-5 minutes.
  20. Add the cashew paste and stir-fry for a couple of minutes.
  21. Add the beaten yogurt and mix well.
  22. Add the garam masala and mix well.
  23. Add salt and water, if required. Do not add too much water as the gravy has to be thick.
  24. Simmer for 3 to 5 minutes.
  25. Serve Shahi Dhingri Mutter hot with rotis.


  • Frozen peas cook much faster than fresh peas, so you need not boil them.
  • I always put then cut mushroom pieces in water till I am ready to use them; otherwise they tend to turn black.


I would love to hear your thoughts and suggestions. Do leave me a comment.