Dhingri Dolma Recipe: Awadhi Mushroom Paneer Recipe

Along with all the changes that I am making to my blog which takes up most of my little time, I also decided to keep on adding new recipes when I get more extra time.

Dhingri Dolma or Dingri Dolma……Ok..I don’t know what is the correct name Dhingri or Dingri but the recipe is amazing……. So here comes a delectable mushroom paneer recipe. Its a recipe straight from the Awadhi Cuisine. Awadhi Cuisine is from the city of Lucknow.

I had heard and seen the unique name of this recipe in the menu of many Avadhi restaurants. Little did I know then, that this recipe was made from mushrooms and paneer. Later I read about this recipe whilst in college, and came to know that this recipe was made from mushrooms and paneer.

Never tried it then and even later. I never even searched for this recipe on the internet as it faded from my memory. Recently, I again came across this recipe in a cookbook and decided to try it out.

It was amazingly simple, easy and quick to make and tasted great. It was so delectable and we liked it so much, that I have decided to make Dhingri Dolma quite often.

This recipe is quite colorful where both the mushrooms and paneer are tempered with Shah Jeera and cooked with tomatoes. Shah jeera or Shahi jeera is also known in English as Caraway seeds or Black Cumin. It  is slightly thinner and darker than the regular cumin seeds and has a different unique aroma than the regular cumin seeds. Its sweeter than the regular cumin seeds. Shah Jeera is quite often used in Mughlai cuisine. It is also used in biryanis and pulaos and sometimes in rich gravy dishes.  Here is a pic of Shah Jeera.

I have adapted this recipe from the cookbook Prashad: Cooking with Indian Masters by Jiggs Kalra. This is one amazing book which has great recipes in restaurant style. But unfortunately, it has few vegetarian recipes and many non vegetarian recipes.

Ingredients for the Dhingri Dolma for 2 servings:

• 200 gms of button mushrooms
• 175 gms paneer (cottage cheese)
• 1/2 tsp shahjeera (black cumin seeds/caraway seeds)
• 1 onion
• 1 tomato
• 1/2 inch ginger
• 1 or 2 tsp ginger garlic paste
• 1/2 tsp white pepper powder ( as an alternative you can use black pepper powder as I have done)
• 1/4 tsp red chili powder
• 1/4 tsp garam masala powder
• 1/4 cup coriander leaves/cilantro leaves
• 2 tbsp ghee or oil
• salt

Method to make Dhingri Dolma:

The preparation:

• Wash the mushrooms and slice them.

• Dice the onions, dice the tomatoes. You can even see garlic in the pic. Thats for making the ginger garlic paste.

• Grate the paneer coarsely.

• I never use readymade ginger garlic paste. I always crush both ginger and garlic freshly in a mortar pestle to make the paste.

• Also you could keep the garnish ingredients ready.

The cooking:

• Heat ghee or oil in a kadhai. Add the black cumin and fry till till it crackles.

• Add onions.

• Saute the onions until light brown.

• Add the ginger garlic paste and saute till the raw smell of the paste disappears.

• Add mushrooms  and stir. Saute for 2 minutes.

• Add the red chili powder, pepper powder and salt. Saute for 2-3 minutes more till the mushrooms are cooked.

• Now add the paneer.

• Mix the paneer with the rest of the mixture and cook for 4-5 minutes, stirring in between.

• Add the tomatoes and saute for 4-5 minutes more. You just want to cook the tomatoes and not make it mushy.

• Towards the end sprinkle garam masala and stir.

• Add some chopped coriander leaves and julienned ginger keep the remaining to be used for garnish later.

• Adjust the seasoning. Remove in a bowl or a dish and garnish with the remaining ginger and coriander.

• Serve hot or warm with phulkas. This recipe even goes well with breads.

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