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Dhingri Dolma
Dhingri Dolma
is a delicious, mildly spiced, semi-dry curry recipe featuring earthy button mushrooms and soft paneer (Indian cottage cheese) in a savory base of onions, tomatoes, herbs and caraway seeds (shahi jeera).
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Awadhi, North Indian
Diet:
Gluten Free, Vegetarian
Difficulty Level:
Easy
Servings:
3
Calories:
341
kcal
Author:
Dassana Amit
Ingredients
250
grams
Paneer
crumbled or grated
200 to 250
grams
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
1
teaspoon
Ginger Garlic Paste
or 1 inch ginger ginger + 3 to 4 garlic cloves, crushed in mortar-pestle
½
teaspoon
caraway seeds
(shahi jeera)
¼
teaspoon
red chili powder
½
teaspoon
black pepper powder
or white pepper powder
2
tablespoons
Butter
or ghee or oil
2
tablespoons
chopped coriander leaves
¼
teaspoon
Garam Masala
1
inch
ginger
julienne
salt
as required
US Customary
-
Metric
Instructions
Preparation
Rinse or wipe dry the 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 caraway seeds (shahi jeera) and sauté till they splutter.
Then add onions and saute them stirring often till they turn light brown on medium-low to medium heat.
Next add the ginger-garlic paste and sauté for a few seconds or till the raw aroma of the ginger garlic paste goes away.
Now add the tomatoes.
Then add the spice powders - red chili powder and black pepper or white pepper powder.
Stir very well and saute till the tomatoes soften on medium-low heat.
Now add the chopped mushrooms. Stir them well and begin to saute them.
The mushrooms would first begin to release water. Sauté on a medium-low to medium heat stirring occasionally, till the all the water dries up.
A light browning of the mushrooms along the edges is alright.
Now add the grated or crumbled paneer.
Sprinkle garam masala powder and salt as required.
Stir and mix the paneer with the rest of the ingredients. On a low heat cook for 30 seconds to 1 minute and then switch off the heat.
Lastly add the chopped coriander leaves and ginger julienne. Mix well.
Serve dhingri dolma hot or warm with roti, naan or chapati. You can also serve them with whole wheat bread.
Nutrition
Calories:
341
kcal
|
Carbohydrates:
8
g
|
Protein:
14
g
|
Fat:
29
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
75
mg
|
Sodium:
806
mg
|
Potassium:
339
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
582
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
3
mg
|
Vitamin B6:
1
mg
|
Vitamin B12:
1
µg
|
Vitamin C:
8
mg
|
Vitamin D:
1
µg
|
Vitamin E:
1
mg
|
Vitamin K:
5
µg
|
Calcium:
417
mg
|
Vitamin B9 (Folate):
21
µg
|
Iron:
1
mg
|
Magnesium:
14
mg
|
Phosphorus:
77
mg
|
Zinc:
1
mg