Dhingri Dolma – Awadhi Style Dhingri (Mushroom)

Certainly! Here's a recipe for Dhingri Dolma, an Awadhi-style Mushroom dish:

Ingredients:

• 250 grams mushrooms, cleaned and stems removed
• 1 cup onion, finely chopped
• 1 cup tomato, finely chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/4 cup cashew nuts, soaked in water
• 1/4 cup fresh cream
• 1/4 cup grated paneer (Indian cottage cheese)
• 2 tablespoons ghee (clarified butter) or oil
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat ghee or oil in a pan over medium heat.
2. Add cumin seeds and fennel seeds. Let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and sauté for a minute until the raw smell goes away.
5. Add chopped tomatoes and cook until they become soft and mushy.
6. In the meantime, grind the soaked cashew nuts into a smooth paste using a blender or food processor.
7. Add the cashew paste to the pan and mix well with the onion-tomato mixture.
8. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
9. Add slit green chilies and grated paneer. Stir to combine.
10. Add the mushrooms to the pan and mix gently, ensuring they are coated with the sauce.
11. Reduce the heat to low, cover the pan, and let the mushrooms cook for about 10-12 minutes until they are tender and cooked through.
12. Stir in fresh cream and garam masala powder. Mix well and cook for another 2-3 minutes.
13. Remove from heat and garnish with fresh coriander leaves.
14. Serve hot Dhingri Dolma with naan, roti, or rice.

Enjoy the rich and creamy Awadhi-style Dhingri Dolma!