Dhingri Dulma
Equipment
- Heavy-based Pan
Ingredients
- 4 tablespoons Vegetable oil or Ghee
- 1 teaspoon Black cumin seeds
- 4 Spring onions (Scallions) trimmed and chopped
- 4 teaspoons Ginger Paste
- 4 teaspoons Garlic Paste
- 1 teaspoon Chilli powder
- 500 g Tomatoes (2 cups) chopped
- 200 g Button (white) mushrooms (3 cups), sliced
- 1 Green (bell) pepper de-seeded and thinly sliced
- 1 Red (bell) pepper de-seeded and thinly sliced
- 1 yellow (bell) pepper de-seeded and thinly sliced
- 450 g Paneer cut into 1-cm / 1/2-inch cubes
- 1 teaspoon Black pepper ground, roasted
- Green cardamom generous pinch of ground
- Cloves generous pinch of ground
- Fenugreek generous pinch of ground
- Black rock salt generous pinch of ground
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and cut into juliennes
- Salt
- Coriander (Cilantro) leaves chopped, to garnish
Instructions
- Heat the oil or ghee in a large, heavy-based pan over medium heat, add the cumin seeds, and stir-fry for about 30 seconds, or until they start to splutter. Add the chopped spring onions and fry for about 1-2 minutes, or until lightly golden.
- Add the ginger and garlic pastes and stir-fry for about 10 seconds, then add the chilli powder. Stir, add the tomatoes, and stir-fry for 2-3 minutes, or until all the moisture has evaporated.
- Add the mushrooms to the pan and stir-fry for about 3-4 minutes, or until the mushroom liquor has evaporated. Now add the peppers and stir-fry for about 1 minute. Add the paneer and season lightly with salt. Stir-fry for 1 minute, then add the roasted black pepper and the remaining ground spices and ginger juliennes.
- Stir well, then remove from the heat and adjust the seasoning, if necessary. Garnish with chopped coriander.
Nutrition
Serving: 4gCalories: 402kcalCarbohydrates: 17gProtein: 20gFat: 29gSaturated Fat: 17gCholesterol: 74mgSodium: 53mgPotassium: 719mgFiber: 4gSugar: 7gVitamin A: 2420IUVitamin C: 139mgCalcium: 589mgIron: 2mg
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