Dingri Dolma is an Awadhi or Lucknowi dish and its simplicity really shone through in this recipe. I served it with some jeera rice and homemade curd and we had a lovely lunch that day. Note – I used canned button mushrooms which explains the colour and texture you see in the pictures. Ingredients:
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 (called cake jeerakam in Kerala) 1 cup of chopped onions 1 tsp of ginger, grated 1 tsp of garlic, grated 1/2 tsp of red chilli 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
How to Make Dingri Dolma:
- 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 chilli 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. Serve Dingri Dolma hot with roti, jeera pulao, vegetable pulao, etc.
