Dhingri Dolma Recipe – Awadhi Style Mushroom Paneer Masala
Indulge in the rich flavors of Awadhi cuisine with this exquisite Dhingri Dolma, a perfect blend of mushrooms and paneer (cottage cheese), cooked in a flavorful onion-tomato gravy. The infusion of aromatic spices like shahjeera (caraway seeds) and garam masala transforms this dish into a royal treat for your taste buds. Dhingri Dolma is a versatile side dish that pairs beautifully with naan, tandoori roti, or chapatis, making it an ideal choice for both weekday dinners and special meals.
Cuisine: Awadhi
Course: Dinner
Diet: High Protein Vegetarian
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Button Mushrooms (cleaned and quartered) | 200 grams |
| Paneer (Homemade Cottage Cheese), cubed and crumbled | 100 grams |
| Ajwain (Carom seeds) | 1 teaspoon |
| Ghee | 3 tablespoons |
| Onion (finely chopped) | 1 medium-sized |
| Tomatoes (finely chopped) | 2 medium-sized |
| Ginger-Garlic Paste | 2 teaspoons |
| Cumin Powder (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Cashew Nuts (ground into a paste with water) | 2 tablespoons |
| Salt | To taste |
| Sugar | A pinch |
| Coriander Leaves (chopped, for garnish) | As required |
Instructions
-
Prepare the Base Gravy:
- In a large pan, heat the ghee over medium heat. Once hot, add the ajwain (carom seeds). Allow them to sizzle and release their aroma.
- Add the ginger-garlic paste and finely chopped onions to the pan. Sauté the mixture until the onions turn golden brown and aromatic.
- Stir in the chopped tomatoes and cook the mixture until the tomatoes become soft and mushy.
-
Spice it Up:
- Add the cumin powder (jeera), coriander powder (dhania), garam masala powder, turmeric powder (haldi), and red chili powder to the pan. Mix well to evenly coat the onions and tomatoes with the spices.
- Let the spices cook for a minute or two to release their full flavors.
-
Cook the Mushrooms and Paneer:
- Add the quartered button mushrooms to the pan and cook for 1-2 minutes, allowing them to release their moisture and soften.
- Stir in the cubed and crumbled paneer (homemade cottage cheese), mixing it gently with the mushroom mixture. The paneer will absorb the spices, adding a rich texture to the dish.
-
Finish the Gravy:
- Season the dish with salt and a pinch of sugar to balance the flavors.
- Add the cashew nut paste to the pan, along with a little water to achieve the desired consistency of the gravy. Stir everything well and cook for another 1-2 minutes, allowing the flavors to meld together.
-
Adjust and Serve:
- Taste the curry and adjust the seasoning if necessary. You can add more salt, sugar, or spices according to your preference.
- Once the gravy has thickened and the flavors are well incorporated, remove the pan from the heat.
-
Garnish and Serve:
- Garnish with freshly chopped coriander leaves before serving.
- Dhingri Dolma pairs wonderfully with Butter Garlic Naan and a side of Cauliflower & Cucumber Raita for a wholesome and flavorful dinner experience.
Serving Suggestions:
- Side Dish: Serve Dhingri Dolma alongside naan, tandoori roti, or chapatis for a complete meal.
- Complementary Dish: Pair this curry with a refreshing raita, like Cucumber & Cauliflower Raita, to balance the spices.
Enjoy the Royal Taste of Awadhi Cuisine!
This rich, flavorful, and high-protein vegetarian dish will leave you craving more. Whether it’s a weekday meal or a special dinner for your loved ones, Dhingri Dolma promises to be a delightful addition to your table.
