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.