Mushroom Paneer Dhingri Dolma Recipe – Awadhi Style Vegetarian Delight

Dhingri Dolma Recipe: A Delicious Awadhi Mushroom and Paneer Delight

Dhingri Dolma, a flavorful and nutritious dish from Awadhi cuisine, is the perfect combination of tender mushrooms, rich paneer, and aromatic spices. This vegetarian delight is both protein-rich and comforting, making it a fantastic choice for a healthy dinner or lunch. The dish is easy to prepare and goes perfectly with naan, tandoori roti, or chapati. Let’s dive into this aromatic and hearty recipe!

Ingredients:

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Cuisine: Awadhi

Course: Main Course

Diet: High Protein Vegetarian

Instructions:

1. Heating the Ghee:

• To begin, heat 3 tablespoons of ghee in a pan or kadhai over medium heat. Once the ghee melts and heats up, add shahi jeera (caraway seeds) and allow them to crackle, releasing their fragrant aroma.

2. Sautéing the Aromatics:

• Add ginger-garlic paste to the pan and sauté for a few seconds until the raw smell disappears. Then, add finely chopped onion and cook until it turns golden brown and soft. This forms the base of the dish, infusing it with a rich, savory flavor.

3. Cooking the Tomatoes:

• Once the onions have turned golden, add the finely chopped tomatoes to the pan. Cook them until they become soft and mushy, releasing their juices and creating a flavorful base.

4. Adding the Spices:

• Now, it’s time to add the ground spices. Stir in cumin powder, coriander powder, garam masala powder, turmeric powder, and red chili powder. Mix well to coat the onion-tomato mixture with all the spices, allowing them to release their full flavor. Cook for another 1-2 minutes, stirring occasionally.

5. Cooking the Mushrooms:

• Add the chopped mushrooms to the pan. Sauté them for about 1-2 minutes until they begin to soften. Mushrooms release moisture when cooked, so allow them to cook until the water evaporates and the mushrooms become tender.

6. Incorporating the Paneer:

• Now, add both the small paneer cubes and the crumbled paneer into the pan. Stir well to mix everything together. The crumbled paneer will help thicken the gravy and add richness to the dish.

7. Creating the Gravy:

• To achieve a creamy, flavorful gravy, add salt to taste, a pinch of sugar to balance the flavors, and cashew powder for a nutty texture. Pour in a little water to create a thick yet smooth consistency. Let the mixture simmer for 1-2 minutes, allowing the flavors to meld together.

8. Finishing Touches:

• Once the gravy has thickened and everything is well combined, turn off the heat. Your Dhingri Dolma is now ready!

9. Garnishing and Serving:

• Garnish the dish with freshly chopped coriander leaves for a burst of color and flavor. This adds a refreshing contrast to the rich, creamy curry.

Serve your Dhingri Dolma hot with naan, tandoori roti, or chapati. It also pairs well with steamed rice for a complete meal. Enjoy this delightful dish, which brings the flavors of Awadhi cuisine right to your table!

Nutritional Information (per serving):

Tips for Best Results:

• Mushrooms: Make sure you don’t overcook the mushrooms. They should remain tender, not mushy.
• Paneer: If you prefer a creamier texture, use fresh paneer and ensure it’s crumbled well. You can also add a dash of cream at the end for extra richness.
• Cashew Powder: If you don’t have cashew powder, grind whole cashews in a food processor or use almond powder for a different twist.
• Spices: Adjust the spices according to your taste. For more heat, increase the red chili powder, or for a milder flavor, reduce the amount of garam masala.

This Dhingri Dolma is not just a treat for your taste buds but also a wonderful way to enjoy a high-protein vegetarian dish. Its rich flavors, creamy texture, and the goodness of mushrooms and paneer make it a perfect choice for a wholesome, satisfying meal. Whether you’re making it for a special occasion or a simple weeknight dinner, this dish is sure to impress your family and friends!