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

Instructions :

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.

Suggestion :

Dhingri Dolma is a gravy recipe. Combine it with Chapati, Naan(Indian bread), or Paratha.