Wednesday, September 3, 2014

Dhingri Dolma


When I first read this name Dhingri at a restaurant, I was confused as to whether this means Mushroom or Kunduri(Ivy Gourd). I did confirm before ordering this dish that its actually Mushroom. Then while searching this unusual name, I got an interesting Awadhi recipe, that used both Paneer and Mushroom. Awadhi cuisine developed during the reign of Mughul ruler's in Lucknow.

Now, this dish Dhingri Dolma, is basically Mushroom prepared in Paneer based gravy. Now, lets get to the recipe.

200 gms of button mushrooms
175 gms paneer (cottage cheese)
½ tsp shahjeera (black cumin seeds/caraway seeds)
1 onion
1 tomato
½ inch ginger (adrak)
1 or 2 tsp ginger garlic paste (adrak lahsun ka paste)
½ tsp white pepper powder ( as an alternative you can use black pepper powder as I have done)
¼ tsp red chili powder (lal mirch powder)
¼ tsp garam masala powder
¼ cup coriander leaves/cilantro leaves
2 tbsp ghee or oil

Wash the mushrooms and slice them.
Dice the onions, dice the tomatoes. You can even see garlic in the pic. Thats for making the ginger garlic paste.
Grate the paneer coarsely.
Crush both ginger and garlic freshly in a mortar pestle to make the paste.
Chop the coriander and julienne the ginger.
Heat ghee or oil in a kadhai. Add the black cumin and fry till till it crackles.
Add onions.
Saute the onions until light brown.
Add the ginger garlic paste and saute till the raw smell of the paste disappears.
Add mushrooms and stir. Saute for 2 minutes.
Add the red chili powder, pepper powder and salt. Saute for 2-3 minutes more till the mushrooms are cooked.
Now add the paneer. Mix the paneer with the rest of the mixture and cook for 4-5 minutes, stirring in between.
Add the tomatoes and saute for 4-5 minutes more. You just want to cook the tomatoes and not make it mushy.
Towards the end sprinkle garam masala and stir.
Add some chopped coriander leaves and julienned ginger keep the remaining to be used for garnish later.Adjust the seasoning. Remove in a bowl or a dish and garnish with the remaining ginger and coriander.
Serve Dhingri Dolma hot or warm with phulkas. This Dhingri Dolma recipe even goes well with breads.

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