dhingri dolma recipe, awadhi recipe of paneer mushroom | awadhi recipes

dhingri dolma or dingri dolma recipe with step by step pics – mildly spiced semi dry awadhi curry recipe made with mushrooms and paneer.

dhingri dolma recipe

ok. i don’t know what is the correct name dhingri or dingri but this recipe is amazing and a regular one i make now. its a really good dish of mushroom and paneer in a lightly spiced onion-tomato base. the recipe is from the awadhi cuisine and awadhi cuisine comes from the city of lucknow.

i had heard and seen the unique name of this recipe in the menu of many awadhi 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 is 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 jiggs kalra’s book “prashad – cooking with indian masters” and decided to try it out.

it was amazingly simple, easy and quick to make and tasted great. from the time i tried this recipe, i make it many times now and thus have also updated the post with better pics. in fact the recipe is so quick, that when i have mushrooms and paneer in the refrigerator, i make this recipe. i just need to pair it with chapatis. you can also use tofu instead of paneer.

the recipe calls for one unique spice – shah jeera or shahi jeera,  also known in english as caraway seeds. these are slightly thinner and darker than the regular cumin seeds and have a different unique aroma than regular cumin seeds. they are sweeter than regular cumin seeds. shah jeera is quite often used in mughlai cuisine. i add them to veg biryani, veg pulao and in mughlai recipes.

in this colorful recipe, both mushrooms and paneer are sauteed with shah jeera, onion and tomatoes along with a few more herbs and spices.

serve dhingri dolma with rotis, naan, parathas or a veg pulao or jeera rice. you can also serve this delectable mushroom paneer curry with bread.

few more mushroom recipes for you!

dhingri dolma recipe

4.75 from 8 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
Course:main course
Cuisine:awadhi,north indian
Calories: 340kcal
Servings (change the number to scale):3
dhingri dolma recipe, mushroom paneer curry recipe
dhingri dolma is a mildly spiced, delicious mushroom paneer curry from the awadhi cuisine.

INGREDIENTS FOR dhingri dolma recipe

(1 CUP = 250 ML)
  • 250 grams paneer, crumbled or grated
  • 200 grams white button mushrooms, sliced or chopped
  • 1 medium onion, chopped or ⅓ cup chopped onion
  • 1 large tomato, cut in 1 cm cubes or ¾ cup tomato cubes
  • ½ inch ginger + 3 to 4 garlic cloves, crushed in mortar-pestle or 1 teaspoon ginger garlic paste
  • ½ teaspoon caraway seeds (shah jeera)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon black pepper or white pepper powder (kali mirch powder or safed mirch powder)
  • 2 tablespoons butter or ghee or oil
  • 2 tablespoons chopped coriander leaves
  • ¼ teaspoon garam masala powder
  • ½ inch ginger, julienne
  • salt as required

HOW TO MAKE dhingri dolma recipe

preparation for dhingri dolma recipe

  • rinse or wipe 250 grams of button mushrooms. slice or chop the mushrooms.
  • also chop the onions and cut the tomatoes in cubes. 
  • crush the ginger and garlic to a paste in a mortar-pestle.
  • grate the paneer or you can crumble it also.

making dhingri dolma

  • melt butter or ghee in a pan. you can also use oil instead of butter.
  • add the shah jeera/caraway seeds and saute till they splutter.
  • then add onions and saute them till they turn light brown.
  • next add the ginger garlic paste and saute till the raw aroma of the paste goes away.
  • now add the tomatoes.
  • then add the spice powders - 1/4 tsp red chili powder and 1/2 tsp black pepper or white pepper powder.
  • stir very well and saute till the tomatoes soften.
  • now add the chopped mushrooms. stir them well and begin to saute them.
  • the mushrooms would first begin to release water. saute on a low to medium flame stirring ocassionally, till the all the water dries up.
  • a light browning of the mushrooms along the edges is fine.
  • now add the grated or crumbled paneer.
  • sprinkle garam masala powder and salt.
  • stir and mix the paneer with the rest of the ingredients. simmer for 2 minutes till the paneer is cooked.
  • switch off the flame and add chopped coriander leaves and ginger julienne. stir well.
  • serve dhingri dolma with rotis, naan or chapatis. you can also serve with bread.
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how to make dhingri dolma recipe

1. firstly prep up by rinsing or wiping 250 grams of button mushrooms. slice or chop the mushrooms. also chop 1 medium onion and cut 1 large tomato in 1 cm cubes. crush ½ inch ginger and 3 to 4 garlic to a paste in a mortar-pestle.

chopped mushrooms, onion and tomatoes

2. crumble 200 grams of paneer and keep aside. you can also grate the paneer.

paneer for dhingri dolma recipe

3. melt 2 tbsp butter or ghee in a pan. you can also use 2 tbsp oil instead of butter.

butter for dhingri dolma recipe

4. add ½ tsp shah jeera/caraway seeds and saute till they splutter.

shah jeera for dhingri dolma recipe

5. then add onions.

onions for dhingri dolma recipe

6. saute the onions till they turn light brown.

onions for dhingri dolma recipe

7. next add the ginger-garlic paste and saute till the raw aroma of the paste goes away.

ginger for dhingri dolma recipe

8. now add the tomatoes.

tomatoes for dhingri dolma recipe

9. then add the spice powders – ¼ tsp red chili powder and ½ tsp black pepper or white pepper powder.

spices for dhingri dolma recipe

10. stir very well and saute till the tomatoes soften.

making mushroom paneer recipe

11. now add the sliced or chopped mushrooms.

mushrooms for dhingri dolma recipe

12. stir well.

making dhingri dolma recipe

13. begin to saute them on a low to medium flame, stirring occasionally.

making dhingri dolma recipe

14. the mushrooms would first begin to release water.

making dhingri dolma recipe

15. saute till all the water dries up. in the below pic, there is still some water left. so continue to saute till there is no water in the pan.

making dhingri dolma recipe

16. a light browning of the mushrooms along the edges is also fine.

making dhingri dolma recipe

17. now add the grated or crumbled paneer.

making dhingri dolma recipe

17. sprinkle ¼ tsp garam masala powder and salt as per taste.

making dhingri dolma recipe

18. stir and mix the paneer with the rest of the ingredients. simmer for 2 minutes till the paneer is cooked.

making dhingri dolma recipe

19. switch off the flame and add chopped coriander leaves & ginger julienne.

coriander leaves to make dhingri dolma recipe

20. stir well.

making dhingri dolma recipe

21. serve dhingri dolma with rotis, naan, parathas, tandoori rotis or chapatis. you can also serve with bread.

dhingri dolma recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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41 comments/reviews

  1. The pictures described the cooking extreme well. I cooked it following the recipe and it turned out very good. This is my first Awadhi cooking. I did not know anything about this cooking before. One change I made: I used kalonji whole spice as I thought Sachi Kira is that. I never used karaway seeds. Thanks for sharing it.5 stars

    • thank you debu. glad to know. awadhi food takes usually longer time to cook, but the results are too good and worth the effort and time spend. awadhi cuisine comes from lucknow. caraway seeds are shahi jeera. but with kalonji also the recipe will taste good.

  2. Hi, xlnt, for a Tamil person, name is very different but dish was amazing. Felt it would be very nice for a Kathi roll too. Thanks a lot. Love and prayerful wishes. DK5 stars

  3. tried out this yesterday… superb 🙂 my son said mom it tasted like restaurant .. thanks.. one addition i added a bit of kasuri methi and little cream too5 stars

  4. Tried it today……..it turned out awesome…..I thought dingri dolma is mushrooms and peas…..anyways it tasted good…..5 stars

  5. hi
    i want to try dhingri dolma but I am allergic to mushroom.
    What can i use instead of mushroom?

  6. Hi

    I tried it today and liked it.
    Did not take much time and needs very little preparation….. Although I had to use regular jira but it did taste good. Next time will try it with shaha jira…
    Thanks a lot for sharing it….,,

    -shri4 stars

  7. I tried this recipe today for my hubby as he was coming home from a long tour….n wanted to cook something special….
    He loved it!!!!…..5 stars

    • dear viv, this is not a sanjeev kapoor recipe. i have already mentioned the source of this recipe in the post. the recipe has been adapted from jigg’s kalra’s book – prashad: cooking with the indian masters. weird and strange it may sound, but till date on my blog, i have never adapted any sanjeev kapoor’s recipe.

  8. This is one of my favourite dishes, although I prefer large cubes of paneer rather than grated. Having more liquid in it also makes it go fantastically with steamed white rice.