Dhingri Dolma
Savor the exquisite flavors of Dhingri Dolma, a mildly seasoned, partially dry curry dish showcasing the rustic button mushrooms and tender Indian cottage cheese (paneer). This culinary delight is prepared with a savory mixture of onions, tomatoes, aromatic herbs, and the delightful essence of caraway seeds (shahi jeera).
Ingredients
- 250 grams Paneer crumbled or grated
- 200 to 250 grams button mushrooms sliced or chopped
- 1 medium onion chopped or ⅓ cup chopped onion
- 1 large tomato cut in 1 cm cubes or ¾ cup tomato cubes
- 1 teaspoon Ginger Garlic Paste or 1 inch ginger ginger + 3 to 4 garlic cloves, crushed in mortar-pestle
- ½ teaspoon caraway seeds (shahi jeera)
- ¼ teaspoon red chili powder
- ½ teaspoon black pepper powder or white pepper powder
- 2 tablespoons Butter or ghee or oil
- 2 tablespoons chopped coriander leaves
- ¼ teaspoon Garam Masala
- 1 inch ginger julienne
- salt as required
Instructions
Preparation
- Rinse or wipe dry the button mushrooms. Slice or chop the mushrooms.
- Also chop the onions and cut the tomatoes in cubes.
- Crush the ginger and garlic to a paste in a mortar-pestle.
- Grate the paneer or you can crumble it also.
Making Dhingri Dolma
- Melt butter or ghee in a pan. You can also use oil instead of butter.
- Add the caraway seeds (shahi jeera) and sauté till they splutter.
- Then add onions and saute them stirring often till they turn light brown on medium-low to medium heat.
- Next add the ginger-garlic paste and sauté for a few seconds or till the raw aroma of the ginger garlic paste goes away.
- Now add the tomatoes.
- Then add the spice powders – red chili powder and black pepper or white pepper powder.
- Stir very well and saute till the tomatoes soften on medium-low heat.
- Now add the chopped mushrooms. Stir them well and begin to saute them.
- The mushrooms would first begin to release water. Sauté on a medium-low to medium heat stirring occasionally, till the all the water dries up.
- A light browning of the mushrooms along the edges is alright.
- Now add the grated or crumbled paneer.
- Sprinkle garam masala powder and salt as required.
- Stir and mix the paneer with the rest of the ingredients. On a low heat cook for 30 seconds to 1 minute and then switch off the heat.
- Lastly add the chopped coriander leaves and ginger julienne. Mix well.
- Serve dhingri dolma hot or warm with roti, naan or chapati. You can also serve them with whole wheat bread.
Nutrition
Calories: 341kcalCarbohydrates: 8gProtein: 14gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 75mgSodium: 806mgPotassium: 339mgFiber: 2gSugar: 3gCalcium: 417mgIron: 1mg
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