Indian cuisine · Vegetable Dishes

Dhingri Dolma

Awadhi curry of pan-fried mushrooms and paneer in a mild yogurt-cashew sauce with garam masala.

Ingredients · for 4 servings

• 400 g mushrooms
• 250 g paneer
• 2 onions
• 60 g cashews
• 200 g yogurt
• 1 tbsp ginger-garlic paste
• 2 tsp ground coriander
• 1 tsp Kashmiri chili powder
• 1 tsp garam masala
• 2 tbsp ghee
• 3 tbsp oil
• Salt

Instructions

1. Soak the cashews in hot water for 20 min., then blend with 80 ml of the soaking water into a smooth paste; quarter the mushrooms, cut the paneer into 2 cm cubes and finely chop the onions.
2. Heat the oil in a pan and fry the paneer cubes for 3 min. on all sides until pale golden, remove and place in lukewarm salted water to keep them soft.
3. In the same pan, fry the mushrooms over high heat for 5–6 min. until their liquid has evaporated and the edges brown, then set aside.
4. Heat the ghee in a pot, fry the onions for 8 min. until light brown, fry the ginger-garlic paste in for 1 min. and briefly stir in the ground coriander and Kashmiri chili powder.
5. Remove the pot from the heat, stir in the smooth yogurt spoon by spoon so it doesn't curdle, then add the cashew paste and gently simmer everything over low heat for 8 min. until the sauce binds silky-smooth.
6. Fold in the mushrooms and drained paneer cubes, season with salt, dust with garam masala and let steep for 3 min. before bringing the curry to the table with naan.