How to make Shahi Dhingri Matar Paneer - Cottage cheese and green peas cooked with button mushrooms in fresh indian spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Button Mushrooms (बटन मशरूम), Green Peas (हरे मटर)

Cuisine : Hyderabadi

Course : Main Course Vegetarian

Shahi Dhingri Matar Paneer Recipe Card

Shahi Dhingri Matar Paneer

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

For more recipes related to Shahi Dhingri Matar Paneer checkout Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic, Mirchi Mushroom . You can also find more Main Course Vegetarian recipes like Easy Pumpkin ki Sabzi, Cauliflower Keema, Oi Sobaegi, Spiced Black Bean Stuffed Baked Potatoes.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shahi Dhingri Matar Paneer Recipe

  • Button Mushrooms halved 10-15

  • Green Peas boiled 1 cup

  • Paneer (cottage cheese) cubed 100 grams

  • Oil to deep fry

  • Onions sliced 2 large

  • Cashewnuts 10

  • Ghee 6 tablespoons

  • Green cardamoms 3

  • Black cardamoms 1

  • Cloves 3

  • Cinnamon 1 inch stick

  • Black peppercorns 6-8

  • Bay leaf 1

  • Mawa (khoya) grated 1 1/2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Yogurt 1/2 cup

  • Coriander powder 2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Salt to taste

  • Fresh cream 3 tablespoons

  • Garam masala powder 1 teaspoon


Step 1

Heat sufficient oil in a kadai and deep fry the sliced onions till well browned. Cool slightly and grind into a fine paste. Grind cashewnuts into a fine paste using water.

Step 2

Heat ghee in a pan, add green cardamoms, black cardamom, cloves, cinnamon, peppercorns and bay leaf. Once they crackle add mushroom pieces and sauté. Add khoya/mawa and sauté for two minutes.

Step 3

Add brown onion paste, cashewnut paste and sauté. Add turmeric powder, red chilli powder and mix. Add yogurt, mix well and cook for two to three minutes. Add coriander powder, cumin powder and salt. Mix well.

Step 4

Add boiled peas and cook for three to four minutes. Add fresh cream and mix. Add paneer cubes. Sprinkle garam masala powder, mix and serve hot.