🍄 When Mushrooms and Paneer Come Together in Awadhi Harmony
There are curries, and then there are Awadhi curries — layered, fragrant, and full of grace.
Dingri Dolma is one such dish — not very mainstream, but oh-so-delightful.
The meaty mushrooms absorb the richness of spices, while paneer melts softly into the curry, making it both earthy and elegant.
Perfect with naan, pulao, or just warm rotis, this is a dish that deserves a place in every festive vegetarian menu.
Dingri Dolma
Ingredients
- 200g paneer, cubed
- 150–200g mushrooms, sliced
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 green chilies, slit
- ½ cup curd (yogurt), whisked
- ½ tsp turmeric
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- 2–3 tbsp ghee or oil
- 1 bay leaf, 2 cloves, 1 green cardamom
- Fresh coriander for garnish
- Optional: 1 tbsp cream for finishing
Instructions
- Sauté the Mushrooms ‘ Paneer
- Lightly sauté paneer and mushroom slices in ghee until golden. Set aside.
- Cook the Base
- In the same pan, add whole spices (bay leaf, cloves, cardamom).
- Add onions, sauté until golden brown. Then add ginger-garlic paste + green chilies.
- Add Spices ‘ Tomatoes
- Stir in tomato puree, turmeric, chili, coriander powder, and salt. Cook until oil separates.
- Add Yogurt ‘ Simmer
- Lower heat and add whisked curd slowly, stirring continuously. Cook until the gravy thickens slightly and becomes aromatic.
- Add Mushrooms ‘ Paneer
- Return sautéed mushrooms and paneer to the pan. Mix well. Add a splash of water if needed.
- Simmer for 5–7 minutes. Finish with garam masala and optional cream.
- Serve Rich ‘ Hot
- Garnish with coriander. Serve with naan, roti, or fragrant rice.
🛒 What You’ll Need (Serves 3–4):
200g paneer, cubed
150–200g mushrooms, sliced
1 large onion, finely chopped
2 medium tomatoes, pureed
1 tbsp ginger-garlic paste
2 green chilies, slit
½ cup curd (yogurt), whisked
½ tsp turmeric
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
Salt to taste
2–3 tbsp ghee or oil
1 bay leaf, 2 cloves, 1 green cardamom
Fresh coriander for garnish
Optional: 1 tbsp cream for finishing
🍲 How to Make It – Rich, Fragrant & Fit for a Nawab
1. Sauté the Mushrooms & Paneer
Lightly sauté paneer and mushroom slices in ghee until golden. Set aside.
2. Cook the Base
In the same pan, add whole spices (bay leaf, cloves, cardamom).
Add onions, sauté until golden brown. Then add ginger-garlic paste + green chilies.
3. Add Spices & Tomatoes
Stir in tomato puree, turmeric, chili, coriander powder, and salt. Cook until oil separates.
4. Add Yogurt & Simmer
Lower heat and add whisked curd slowly, stirring continuously. Cook until the gravy thickens slightly and becomes aromatic.
5. Add Mushrooms & Paneer
Return sautéed mushrooms and paneer to the pan. Mix well. Add a splash of water if needed.
Simmer for 5–7 minutes. Finish with garam masala and optional cream.
6. Serve Rich & Hot
Garnish with coriander. Serve with naan, roti, or fragrant rice.
❤️ Why Dingri Dolma Is a Must-Try Vegetarian Royalty
Rare and rich Awadhi-style curry
Unique combination of mushroom + paneer
Full of aroma, creaminess, and comfort
Because elegance in cooking can also be easy
You might also enjoy: Vegetable Biryani – Aromatic Comfort in Every Bite Recipe, Chicken Biryani – A Royal Treat from My Sunday Kitchen Recipe, Rajma Chawal – My Ultimate Comfort Food in a Bowl Recipe, Matar Paneer – A Comforting Classic with Cottage Cheese & Peas Recipe.
Why You’ll Love This Dingri Dolma – A Royal Awadhi Delight of Mushrooms & Paneer Recipe
- ✅ Packed with authentic Indian flavors from simple ingredients
- ✅ Straightforward recipe that works every single time
- ✅ A crowd-pleaser the whole family will love
Tips for the Best Dingri Dolma – A Royal Awadhi Delight of Mushrooms & Paneer
- Prep all ingredients before you start — Indian recipes move fast
- Fresh spices make a noticeable difference
- Taste and adjust seasoning at every stage
- Don’t skip the tempering (tadka) step — it unlocks full flavor
What to Serve with Dingri Dolma – A Royal Awadhi Delight of Mushrooms & Paneer
- Serve hot with roti, rice, or naan
- A side of fresh salad or raita completes the meal
- Leftovers reheat beautifully the next day
Storage & Reheating
Store leftovers refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of water, or microwave covered. Most Indian dishes taste even better the next day.