Dhingri Dolma

Ingredients

• • Oil - 2 tablespoons
• • Mushroom - 200 grams
• • Ghee - 3 tablespoons
• • Cumin seeds - 1 teaspoon
• • Onions (chopped) - 1 cup
• • Ginger-garlic paste - 2 teaspoons
• • Tomatoes (chopped) - 1 cup
• • Green chillies (chopped) - 2
• • Onion paste - ¼ cup
• • Cashew nut paste - 2 tablespoons
• • Red chilly powder - 2 teaspoons
• • Turmeric powder - 1 teaspoon
• • Garam masala powder - ½ teaspoon
• • Salt - as required
• • Pepper powder - ½ teaspoon
• • Crumbled paneer - 200 grams
• • Paneer (cut into pieces) - 200 grams
• • Cream (fresh) - 4 tablespoons
• • Lemon juice - 2 teaspoons
• • Honey - 1 teaspoon
• • Coriander leaves (for garnishing) - 1 tablespoon

Method

• 1. Heat oil in a pan, add mushroom and fry on high heat for 4-5 minutes. Keep aside.
• 2. Heat ghee in a pan, add cumin seeds and onion and fry until onions turns translucent.
• 3. Add ginger-garlic paste, tomato, green chilly and fry for another minute.
• 4. Add onion paste, cashew nut paste and some water and cook for 2-3 minutes.
• 5. Add red chilli powder, turmeric powder, garam masala powder, salt and white pepper powder and fry for a minute.
• 6. Add crumbled paneer, paneer pieces, mushroom and ¼ cup water and cook for 3-4 minutes.
• 7. Add fresh cream, lemon juice and honey and cook for a minute.
• 8. Garnish with fresh cream and coriander leaves.
• 9. Serve hot with naan or paratha.