#dhingri

Dolma Dhingri Recipe | HungryForever

India is known far and wide as the land of spices, among many other things, and do we know how to make good use of these spices. Whether it is in various kinds of rice dishes (biryani and pulao), meats, stuffed breads, or vegetarian gravies, we are generous with the spices. And that gives us a rich and delicious cuisine packed with rich gravies and curries. One such traditional Indian gravy dish is the Dhingri Dolma, which is an Awadhi style masala curry made with Indian cottage cheese and mushroom.

The preparation features a rich tomato-onion gravy seasoned with flavoursome and aromatic spices making it perfect for palates of the Nawabs. Dhingri Dolma is best had with Indian flatbreads like roti, naan, kulcha, and the likes. Follow the recipe below to whip up a rich Awadhi Dhingri Dolma tonight!

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Featured Image: Archana’s Kitchen

Ingredients

200 gram button mushroom cleaned & quartered

100 gram crumbled paneer

1 tsp shahi jeera

3 tbsp ghee

1 onion finely chopped

2 tomatoes finely chopped

2 tsp ginger garlic paste

1 tsp Cumin powder

1 tsp coriander powder

1 tsp Garam masala powder

1/2 tsp Turmeric powder

1/2 tsp red chili powder

2 tbsp Cashew nuts ground into a paste with little water

salt to taste

a pinch of sugar

coriander leaves for garnish

Instructions

To begin making Dhingri Dolma first heat ghee in a pan.

Add the shahjeera and once it sizzles, add the ginger-garlic paste and onion. Sauté till the onion slightly turns brown.

Then add the tomatoes and cook till they turn soft.

Add all the spices and mushrooms, mix well and cook for 1–2 minutes till they sweat.

Now add paneer cubes as well as the crumbled paneer along with the salt and sugar.

Finally add cashew nut paste and add some water to make a thick gravy. Cook for 1–2 minutes, check the salt and spices and adjust accordingly. Once done turn off the heat and serve.

Serve hot with naan, tandoori roti or chapatis.