How to make Khumb Matar Sandalli

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mushrooms (मशरूम), Green peas (हरे मटर)

Cuisine : Indian

Course : Main Course Vegetarian


For more recipes related to Khumb Matar Sandalli checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Honey Sesame Beans Aloo ki Sabzi Labra Karela Aur Aam Papad Ki Subzi

Khumb Matar Sandalli

Khumb Matar Sandalli Recipe Card


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.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Khumb Matar Sandalli Recipe

  • Mushrooms 250 grams

  • Green peas 250 grams

  • Ginger 1 inch piece

  • Garlic 7-8 cloves

  • Onion 1

  • Tomatoes 2-3 medium

  • Cashewnuts 7-8

  • Ghee 4 tablespoons

  • Bay leaves 2

  • Cloves 2

  • Cumin seeds 1/2 teaspoon

  • Green cardamoms 2

  • Turmeric powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Sandalwood powder 1/2 teaspoon

  • Fresh cream 60 millilitres


Step 1

Clean and wash mushrooms thoroughly. Quarter them and parboil in two cups of water for two minutes. Drain and keep aside. Wash and parboil peas in two cups of water for two minutes. Drain and keep aside. Peel, wash and grind ginger and garlic into a paste. Peel, wash and grate onion. Wash and chop tomatoes finely. Soak cashewnuts in one cup of warm water for fifteen minutes. Drain and grind into a paste. Heat the ghee in a kadai.

Step 2

Add bay leaves, cloves, cumin seeds and cardamom. Sauté on low heat until it starts emitting aroma. Add grated onion and sauté over medium heat until golden in colour. Add ginger- garlic paste and sauté until it is light brown. Add cashewnut paste and sauté, stirring continuously, until the ghee separates. Add turmeric powder, red chilli powder, tomatoes and salt. Stir and sauté for five minutes. Pour water to give the desired consistency.

Step 3

Simmer gently for five minutes. Add mushrooms and green peas and simmer for five more minutes or until the gravy has proper consistency. Mix sandalwood powder and cream separately in a bowl. Add to the dish and mix well. Remove from heat immediately and serve. Chef’s tip: Serve with hot Indian tandoor breads or homemade chappatis.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.