Dhingri Dolma – Awadhi Cuisine
by Hetal Kamdar
Ingredients
- 2 cups of button mushrooms
- 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
- 1 tsp of garlic
- 1/2 tsp of red chili powder
- 1 tsp of pepper powder
- 1 cup of chopped tomatoes
- 1/2 tsp of garam masala
- A small bunch of coriander leaves
Step 1 of 8
Prepare all the ingredients first since cooking this dish just involves adding them one by one to your heated pan.
Step 2 of 8
Heat ghee in a pan and add the caraway seeds.
Step 3 of 8
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.
Step 4 of 8
Next, add the chili powder, pepper, and salt and stir to combine.
Step 5 of 8
Throw in the mushrooms, mix, and cook for 3-4 mins.
Step 6 of 8
Add the paneer and cook for another 3-4 mins, stirring occasionally.
Step 7 of 8
Add the tomatoes next and mix well. Stir and cook for another 5 mins until the tomatoes are soft and almost mushy.
Step 8 of 8
Finally, sprinkle garam masala on top, garnish with chopped coriander leaves and remove from fire.
Loved this recipe?
Get the full recipe with tips and notes