dhingri dolma recipe

ingredients (measuring cup used, 1 cup = 250 ml)

• 250 grams paneer, crumbled or grated
• 200 grams mushroom, 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
• ½ ginger + 3 to 4 garlic cloves, crushed in mortar-pestle or 1 tsp ginger garlic paste
• ½ tsp caraway seeds/ shah jeera
• ¼ tsp red chili powder/lal mirch powder
• ½ tsp black pepper or white pepper powder
• 2 tbsp butter or ghee or oil
• 2 tbsp chopped coriander leaves
• ¼ tsp garam masala powder
• 2 tbsp chopped coriander leaves
• ½ inch ginger, julienne
• salt as required

how to make the recipe:

1. firstly prep up by rinsing or wiping the button mushrooms. also chop the onions and cut the tomatoes in cubes. crush the ginger and garlic to a paste in a mortar-pestle.
2. grate the paneer or you can crumble it also.
3. melt butter or ghee in a pan. you can also use oil instead of butter.
4. add the shah jeera/caraway seeds and saute till they splutter.
5. then add onions and saute them till they turn light brown.
6. next add the ginger garlic paste and saute till the raw aroma of the paste goes away.
7. now add the tomatoes.
8. then add the spice powders - ¼ tsp red chili powder and ½ tsp black pepper or white pepper powder.
9. stir very well and saute till the tomatoes soften.
10. now add the chopped mushrooms. stir them well and begin to saute them.
11. the mushrooms would first begin to release water. saute on a low to medium flame stirring ocassionally, till the all the water dries up.
12. a light browning of the mushrooms along the edges is fine.
13. now add the grated or crumbled paneer.
14. sprinkle garam masala powder and salt.
15. stir and mix the paneer with the rest of the ingredients. simmer for 2 minutes till the paneer is cooked.
16. switch off the flame and add chopped coriander leaves and ginger julienne. stir well.
17. serve dhingri dolma with rotis, naan or chapatis. you can also serve with bread.