Saturday, 6 June 2015

DHINGRI DOLMA / MUSHROOMS WITH COTTAGE CHEESE



DHINGRI DOLMA / MUSHROOMS WITH COTTAGE CHEESE

INGREDIENTS

Button mushrooms
12 – 15 nos
Paneer / cottage cheese crumbled
100 gms
Ginger garlic green chilli paste
½ tbsp
Onion finely minced
1 no
Tomato finely chopped                                
1 no
Capsicum cut in chunky pieces
1 no
Brown onion paste
2 – 3 tbsp
Shahi jeera / black cumin seeds
½ tsp
Dhania jeera pdr / coriander cumin powder
1 tsp
Red chilli pdr
½ tsp
Garam masala pdr
¼ tsp
Salt
T.T.
Ghee / clarified butter
2 tbsp
Coriander leaves chopped
2 sprigs

METHOD:
1.       Wash and cut the button mushrooms in quarters.


2.       Heat ½ tbsp ghee and toss the mushrooms in it till they sweat and get a light brownish tinge.

3.       Remove and keep for further use.

4.       Heat the remaining ghee in another pan.


5.       Add the shahi jeera, when it crackles add in the ginger garlic green chilli paste.


6.       Sauté a little and add in the onion.


7.       When the onion softens and changes colour to a light brown add in the capsicum.
8.       Toss it all well.


9.       Add into it all the powders and masalas and fry the masalas a little along with the onion and capsicum.



10.   Add in the tomato and stir fry a little till it softens.



11.   Now add in the brown onion paste and ½ cup water and bring to a boil. The gravy should be quiet thick and saucy.


12.   Now add in the mushrooms along with the paneer and salt.


13.   Mix it all very well. Sprinkle a little coriander leaves.


14.   Serve hot along with any Indian flat bread.




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