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Dingri Dolma

Dingri Dolma

Print Recipe
Awadhi mushroom and paneer stuffed kofta curry.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

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.