Dhingri Dolma

Dhingri Dolma

Dhingri Dolma is a hybrid of Persian and Awadhi cuisines. ‘Dhingri’ stands for ‘mushrooms’ in some regional Indian languages and ‘Dolma‘ refers to ‘stuffed vegetable dishes’ in the Middle East, which is furnished by the grated paneer. This dish is light and aromatic on the palate; the key ingredient is the fragrant caraway seeds akin to cumin seeds but very different in characteristics.
Dhingri Dolma is an exquisite delicacy best served with Indian bread or naan! So go ahead and try making this recipe! And yeah, tell me about it!

Serves 4
300g paneer or Indian cheese, grated
400g  mushrooms, sliced or quartered
4 tbsp butter
1 tsp caraway seeds
2 tbsp ginger-garlic paste
2 green chillies, slit
2 medium onions, finely chopped
4 medium tomatoes, finely chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp black pepper powder
1/4 tsp garam masala powder
2 tbsp cashew nut paste
1/2 tsp salt
Chopped coriander leaves for garnish

Step 1: Heat 1 tbsp butter in a karahi. Toss in the mushrooms and sauté till the mushrooms lose their raw smell and turn light brown. Set aside.
Step 2: Heat the remaining 3 tbsp butter in the karahi. On medium heat, add the caraway seeds. Allow them to crackle. Sauté the ginger-garlic paste and green chillies for a minute.
Step 3: Next add the onions and sauté till they turn golden-brown.
Step 4: Add the tomatoes and mix well. Add the turmeric powder, red chilli powder, black pepper powder, garam masala powder, and salt. Mix. Pour 1/2 cup water, lower the heat, cover, and cook for 5-8 minutes. Stir till the oil separates.
Step 5: Add the sautéed mushrooms and cashew nut paste. Mix well for 5 minutes.
Step 6: Lastly add the grated paneer and mix. Add 1/2 cup water for a thick consistency. Cover and simmer for 5 minutes. Check and adjust seasoning.
Step 7: Remove from fire. Garnish with chopped coriander and serve hot with Indian bread!

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