Dhingri Dolma Recipe -Awadhi Style Mushroom Paneer Masala
Dhingri Dolma is an Awadhi style masala curry made using mushrooms and paneer. A rich onion-tomato gravy is flavoured with spices to make this scrumptious side dish. Shahjeera adds a royal aroma to the gravy, you can add cumin if you do not have this on hand. As a variation you can also add blanched green peas to the curry if you like. Dhingri Dolma is a perfect accompaniment for naan, tandoori roti or chapatis and can be served during a weekday dinner or lunch.
Ingredients
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200 grams Button mushrooms
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cleaned and cut into quarters
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100 grams Paneer (Homemade Cottage Cheese)
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half of it cubed and the rest crumbled
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1 teaspoon Ajwain (Carom seeds)
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3 tablespoon Ghee
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1 Onion
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finely chopped
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2 Tomatoes
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finely chopped
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2 teaspoon Ginger Garlic Paste
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1 teaspoon Cumin powder (Jeera)
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1 teaspoon Coriander Powder (Dhania)
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1 teaspoon Garam masala powder
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1/2 teaspoon Turmeric powder (Haldi)
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1/2 teaspoon Red Chilli powder
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2 tablespoon Cashew nuts
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ground into paste with a little water
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Salt
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to taste
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Sugar
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a pinch
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Coriander (Dhania) Leaves
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chopped for garnish
Instructions
Step 1
To begin making Dhingri Dolma first heat ghee in a pan
Step 2
Add the shahjeera and once it sizzles, add the ginger-garlic paste and onion
Step 3
Saute till the onion slightly turns brown
Step 4
Add the tomatoes and cook till they turn soft
Step 5
Add all the spices and mix well
Step 6
Add mushrooms and cook for 1-2 minutes till they sweat
Step 7
Add paneer cubes as well as the crumbled paneer
Step 8
Add salt and sugar
Step 9
Add cashew nut paste and add some water to make a thick gravy
Step 10
Cook for 1-2 minutes, check the salt and spices and adjust accordingly
Step 11
Once done turn off the heat and serve
Step 12
Serve Dhingri Dolma with Butter Garlic Naan and Cauliflower & Cucumber Raita for a delicious dinner