Dingri Dolma

Description

Dingri Dolma is a royal vegetarian curry made with mushrooms (dingri) and paneer (dolma), originating from the rich Awadhi cuisine of North India. Known for its creamy texture and mildly spiced profile, this dish is often prepared for special occasions and festive meals in both North and South Indian kitchens.

Button mushrooms and paneer cubes are gently cooked in a smooth gravy made from onions, tomatoes, ginger-garlic paste, and ground spices like cardamom, cinnamon, and garam masala. Cashew paste or cream is often added for richness, while coriander and kasuri methi enhance the aroma. The dish is mildly spiced, allowing the flavor of the mushrooms and paneer to shine through.

Dingri Dolma pairs well with naan, jeera rice, or ghee paratha and is a featured item in premium vegetarian thalis across cities like Lucknow, Hyderabad, and Delhi. It is also enjoyed by North Indian food lovers in Mississauga, Brampton, and Calgary.