Dhingri Dolma Recipe | Mushroom Paneer Recipe By Veena Theagarajan

My kids love both paneer and mushroom. So when I saw the Dingri Dolma recipe at Nag's space I have bookmarked it. I made some modification to it to taste my family taste. Since my son is not a big fan of onion I have decided to grind to paste. So the gravy ended up being bit watery than normal dry one. Nevertheless the taste was amazing. I served this with Chapathi  / rice

Button Mushroom - 400 g
Grated Paneer - 1 cup grated
Black cumin / caraway  - 1 teaspoon
Onion - 2 (chopped)
Tomatoes - 2 (chopped)
Ginger paste - 1/2 teaspoon
Garlic paste - 1 teaspoon
Red chilli powder - 1 teaspoon (adjust to your spice level)
Pepper powder - 1/3 teaspoon (adjust to the spice level)
Garam masala - 1/4 teaspoon
Salt to taste
Coriander leaves / cilantro - 1 tablespoon (finely chopped)
Oil - 1.5 teaspoon (You can use Ghee also)


Heat the pan and add 1 tablespoon of oil. When it is hot add onion and fry till transparent.  Add tomatoes, ginger, garlic paste. And fry till it is mushy. Add red chilli powder, garam masala, pepper powder and fry till nice small comes. Grind it to smooth paste (you can skip this and proceed to next step)
Heat the pan again and add rest of the oil and add black cumin seeds and let it crackle. Add the grinded paste. Fry for 30 sec add mushroom and fry till mushroom is cooked. Add granted paneer and salt. Cook for another 5 mins. 
Switch it off. Add coriander leaves and mix well. Serve hot (you can use grated ginger for garnishing)