Dhingri Mutter is a classic dish from the Awadh cuisine. It is an exotic preparation of peas and mushrooms combined with ginger and garlic in a succulent Mughlai sauce. This mildly spicy curry is usually enjoyed with rice, or hot Indian bread (naan,
parathas, or
chappati). It is cooked under the dum style of cooking, brought to India by the
Mughals from Central Asia. The magic of dum gives excellent aroma, flavor and texture to this dish.
