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Dhingri Dolma- Awadhi cuisine

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Dhingri Dolma- Awadhi cuisine

  • 30-40 minutes
  • Serves 4
  • Medium


Dhingri Dolma is an Awadhi/Lucknowi preparation.Mushroom.Its an amazing dish and very simple to cook. I had made this as a valentine spread for my hubby. The taste was yummy and it was a hit dish at my place.

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Recipe of Dingri Dolma-.
2 cups of button mushrooms, quartered (fresh or canned)
1 cup of crumbled or grated paneer
2 tbsp of ghee
1 tsp of black cumin / shahjeera / caraway
1 cup of chopped onions
1 tsp of ginger, grated
1 tsp of garlic, grated
1/2 tsp of red chilli powder
1 tsp of pepper powder
1 cup of chopped tomatoes
1/2 tsp of garam masala (I used Kitchen King masala)
A small bunch of coriander leaves (cilantro) chopped
How to Make Dingri Dolma:
1.Prepare all the ingredients first since cooking this dish just involves adding them one by one to your heated pan.2. Heat ghee in a pan and add the caraway seeds.
3.When they sizzle, add the onions. Saute until light brown. Follow with the ginger and garlic and fry until fragrant and the moisture leaves the mixture.
4. Next, add the chilli powder, pepper and salt and stir to combine.
5. Throw in the mushrooms, mix, and cook for 3-4 mins.
6.Add the paneer and cook for another 3-4 mins, stirring occasionally.
7.Add the tomatoes next and mix well. Stir and cook for another 5 mins until the tomatoes are soft and almost mushy.
8.Finally, sprinkle garam masala on top, garnish with chopped coriander leaves and remove from fire. Your dish is ready to serve with hot parathas or rice.

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