Dhingri Dolma is a mildly spiced, North Indian recipe from Awadhi cuisine. Mushroom & paneer are its main ingredients cooked in brown onion and tomato base. Here is how to make Dhingri Dolma.
Recipe of paneer and mushrooms is liked by all. But this awadhi combination of mushrooms paneer is a stellar dish that steals your heart with its indian taste. Add paneer, add tomatoes, add onions, add mushrooms and let the mushrooms cook in the fine masala paste and you get a dish of dhingri made never before!
A unique name that intrigued me as much as it would do to you too, Dhingri Dolma is a mildly spiced, North Indian recipe from the province of Awadh.
Mushroom and paneer comprise its main ingredients cooked in a brown onion and tomato base. The unique name represents mushroom, called as ‘Dhingri’ in Awadhi and ‘Dolma’ is a family of stuffed veggies.
Awadhi cuisine from the city of Lucknow is greatly influenced by the Mughal cooking technique and therefore share many similarities in ingredients and preparation. Lucknow cuisine also carries traces of Hyderabadi, Punjabi and Kashmiri influences.
Besides ingredients, Awadhi cooking embodies ‘the flame’ and many of their dishes are show cooked to slowly bring out the flavors.
Dhingri Dolma Recipe
- 2 tbsp Oil
- 200 g Mushrooms Cut into big chunks
- 3 tbsp Ghee
- 1 tsp Cumin seeds
- 1 cup Onion Chopped
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 cup Tomato Chopped
- 2 Green chillies Chopped
- 1/4 cup Brown onion paste
- 2 tbsp Cashew nut paste
- 2 tsp Kashmiri red chilli powder
- 1 tsp Turmeric powder
- 1/2 tsp Garam masala powder
- Salt To taste
- 1/2 tsp White pepper powder
- 200 g Crumbled paneer
- 200 g Paneer Cut into pieces
- 4 tbsp Fresh cream
- 2 tsp Lemon juice
- 1 tsp Honey
- Fresh coriander For garnishing
Heat oil in a pan.
When the oil is hot, add mushroom and fry on high heat for 4-5 minutes.
Heat ghee in a pan.
Once the ghee is hot, add cumin seeds and onion and fry till onions turns slightly pink in color.
Add ginger and garlic paste and fry till onion turns golden brown.
Add tomato and green chillies and fry for another minute.
Now add brown onion paste, cashew nut paste and some water and cook for 2-3 minutes.
Add red chilli powder, turmeric powder, garam masala powder, salt and white pepper powder and fry for a minute.
Add crumbled paneer, paneer pieces, mushroom and 1/4 cup water and cook for 3-4 minutes.
Now add fresh cream, lemon juice and honey and cook for a minute.
Garnish with fresh cream and coriander leaves.
Serve hot with Naan or Laccha Paratha.
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