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.
Course : Dinner
Ingridients : 200 grams Button mushrooms , cleaned and cut into quarters
100 grams Paneer (Homemade Cottage Cheese) , half of it cubed and the rest crumbled
1 teaspoon Ajwain (Carom seeds)
3 tablespoon Ghee
1 Onion , finely chopped
2 Tomatoes , finely chopped
2 teaspoon Ginger Garlic Paste
1 teaspoon Cumin powder (Jeera)
1 teaspoon Coriander Powder (Dhania)
1 teaspoon Garam masala powder
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red Chilli powder
2 tablespoon Cashew nuts , ground into paste with a little water
Salt , to taste
Sugar , a pinch
Coriander (Dhania) Leaves , chopped for garnish
Instructions To begin making Dhingri Dolma first heat ghee in a pan.Add the shahjeera and once it sizzles, add the ginger-garlic paste and onion.Saute till the onion slightly turns brown.Add the tomatoes and cook till they turn soft.Add all the spices and mix well.Add mushrooms and cook for 1-2 minutes till they sweat.Add paneer cubes as well as the crumbled paneer.Add salt and sugar.Add cashew nut paste and add some water to make a thick gravy.Cook for 1-2 minutes, check the salt and spices and adjust accordingly. Once done turn off the heat and serve.Serve Dhingri Dolma with Butter Garlic Naan and Cauliflower & Cucumber Raita for a delicious dinner.
Dhingri Dolma Recipe -Awadhi Style Mushroom Paneer Masala
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