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Sorishe Dingri Paneer Recipe

Paneer is mostly preferred in creamy and butter gravy. But I have tried to give a tangy spicy flavour to it with flavour of my state. The recipe name is influenced by an Awadhi cuisine "Dingri Dolma" which means mushroom and paneer is cooked together in onion tomato gravy. I have given a twist to the recipe by making stuffed balls in mustard gravy.

  • Prep time:
  • 30mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 4

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Vegetarian

Level : Moderate

Cuisine : Asian

Course : Mains

Tags

  • #contest155
  • #zaykaepaneer
Ingredients

Ingredients For Sorishe Dingri Paneer Recipe

Methods
  • 1. In a pan, add mustard oil, into that add onion and sliced mushroom and fry it properly.
  • 2. Then preparing the balls, mash paneer, all purpose flour, salt, kasuri methi and make a dough. Then prepare the balls of cheese cottage and stuff the fried mushroom into it.
  • 3. Coat the balls with the all purpose flour slurry and deep fry it.
  • 4. Heat a pan and take 2 tbs mustard oil and add the mustard jeera garlic red chilli paste. Saute it for few minutes.
  • 5. Then add water, when it starts boiling, add the paneer balls. Add ambula into the gravy for sourness.
  • 6. Boil it for some time till the flavour gets absorbed into the balls.
  • 7. Serve the dish with Plain rice, roti or naa
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