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dhingri dolma awadhi cuisine

Recipe of Dingri Dolma

Hetal Kamdar
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  • 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 chili 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


  • Prepare all the ingredients first since cooking this dish just involves adding them one by one to your heated pan.
  • Heat ghee in a pan and add the caraway seeds.
  • 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.
  • Next, add the chili powder, pepper, and salt and stir to combine.
  • Throw in the mushrooms, mix, and cook for 3-4 mins.
  • Add the paneer and cook for another 3-4 mins, stirring occasionally.
  • Add the tomatoes next and mix well. Stir and cook for another 5 mins until the tomatoes are soft and almost mushy.
  • 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.
Keyword Awadhi Style Mushroom Paneer Masala, dingri dolma recipe, ढिंगरी डोलमा रेसिपी
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