An Awadhi Style recipe, rich mildly spiced gravy made using Mushrooms, Paneer, and a base of onions, tomatoes, and herbs. It is a healthy and protein-rich recipe for a quick weekend meal. For all the mushroom lovers out there, this one will make your taste buds happy.
- Prep Time – 15 mins
- Cooking time – 30 mins
- Serving – 4
Ingredients & Measurements :
- Shuddh Paneer (cottage cheese) – 50 gm (crumbled), 50gm crumbled
- Shuddh Ghee (clarified butter) – 3 Tablespoon
- Button Mushroom – 200 gm (cleaned & cut into quarters)
- Onion – 1 (finely chopped)
- Tomatoes – 2 (finely chopped)
- Coriander Powder – 1 Teaspoon
- Cumin Powder – 1 Teaspoon
- Ajwain (carom seeds) – 1 Teaspoon
- Ginger Garlic Paste – 2 Teaspoon
- Garam Masala – 1 Teaspoon
- Red Chilli Powder – 1/2 Teaspoon
- Cashew Paste – 2 Tablespoon
- Sugar – Pinch
- Corriander leaves – 10 (Chopped)
- Turmeric Powder – 1/4 Teaspoon
- Salt – To Taste
- Take a deep pan and heat Shuddh Ghee, add cumin powder, ginger-garlic paste and chopped onions.
- Begin to saute until onion turns light brown, add tomatoes and cook until they turn soft.
- Add all the spices, mushrooms and cook for 2-3 mins on medium-low flame until mushrooms begin to release water.
- Saute until all the water dries up. Mix well with salt, sugar, and Shuddh Paneer (crumbled & diced).
- Stir well, and cook for about 1-2 mins on low heat.
- Switch off the heat and add chopped coriander. Mix well.
- There you have it, delicious Dhingri Dolma.
Dhingri Dolma is a gravy recipe. Combine it with Chapati, Naan(Indian bread), or Paratha.