Note: According to WordPress, this is my 100th post! YAY! 🙂
The Awadhi cuisine is that of the city of Lucknow, which is the capital of Uttar Pradesh in Northern India. Many famous restaurant dishes originated in the Awadhi cuisine. One Awadhi dish is called dhingri dolma, which means mushrooms with paneer. This dish is made from button mushrooms, crumbled paneer, and flavorings, sauteed together. Although it doesn’t look very appetizing to me because of crumbled paneer (and it has a very funny name, hehe) , it is really good.
The recipe I am sharing today is a vegan version of Dhingri Dolma. Also, I am including a way to make it slightly Indo-Chinese fusion. It’s quite interesting and you will see. The finished dish is VERY good.
Adapted from: Veg Recipes of India
200-250 grams white button mushrooms (or cremini / baby portabella), sliced (about 4 slices per mushroom or depending on size)
1 block firm tofu (about 400-500 grams), cubed (size does not matter too much, but too big is not good, so try bite size pieces)
2 tbsp oil (vegan), if non-vegan you may use ghee if you wish
1/4 tsp dried crushed red pepper flakes with seeds (optional) (like from Costco) (for Indo-Chinese only)
1/2 tsp caraway seeds (optional) (cumin can also be used) (skip for Indo-Chinese)
1 Indian size onion, equals 1/2 American size onion, finely chopped (optional)
For Indo-Chinese: skip onion, and use 2-3 green onions, finely chopped or sliced into horse ears, separate white (stem) and green (leaf) parts
3-4 cloves garlic plus 1/2 inch ginger, finely minced, or crushed into a paste in a mortar
1/2 inch ginger, finely julienned
(Instead of mincing/crushing ginger-garlic, you can julienne all of ginger and slice thinly garlic if you want, especially for Indo-Chinese)
salt to taste (about 1/2 tsp)
for Indo-Chinese: use 1 tsp to 1/2 tbsp soy sauce and decrease the salt to 1/4 tsp
white pepper powder (1/4 tsp) (or black pepper)
1/4 to 1/2 tsp Kashmiri red chili powder
1/4 tsp garam masala
Red chili powder and garam masala are optional for Indo-Chinese but may also be included. You can also decrease the amounts.
1 roma tomato, diced (if you do not have, you may use 1/2 tbsp tomato paste, or 1 tbsp ketchup instead. Ketchup is not authentic, hehe)
1/4 cup finely chopped cilantro
1. Heat a pan or a kadai or a wok, etc.
2. Add oil (or ghee). Add caraway seeds and fry for 5 seconds.
3. If mincing/slicing/julienne garlic-ginger, add now. Stir-fry about 10-15 seconds (5-10 if using green onion). You can leave out the 1/2 inch ginger julienne and add later, this is traditional. However, I do not like the strong flavor in the ginger so I add it now.
4. Add onion and saute 5 minutes, medium high or so until translucent and lightly browned. If using green onion, add white part and saute 15 more seconds. If using ginger-garlic paste, add after 4 minutes and saute one more minute.
5. Add mushrooms and stir-well. Cook over high heat. Keep stir-frying. First they will absorb all oil and be too dry. It will be smoky. Sprinkle 1/2 of the salt. Stir-fry and after a couple minutes a little liquid will be released. Then more, and more. Once a lot of liquid, boil until liquid is evaporated.
6. Add the tofu and tomato. Stir well. Then add the rest of salt, and white pepper, red chili powder, and garam masala. Add soy sauce if using. Stir-fry. As you stir, do not be too gentle. The tofu will crumble. If it doesn’t, it must be very firm. If it is, crumble with spatula on purpose.
7. The tofu will become like scrambled eggs. At this point, do not cook until tomato is a mushy paste. Add the cilantro and green onion greens if using. If not adding ginger julienne at the beginning, add it now. Stir-fry one more minute. Turn off the heat.
8. Taste for salt. Adjust salt and spices to taste. Then enjoy!
9. This tastes really, really good. You can serve with rice, plain or pulao or Indo-Chinese fried rice. You can also serve with flatbread like roti, chapati, naan, etc. Enjoy!
Hopefully the recipe was not too confusing with the Indo-Chinese fusion additions weaved into the recipe 🙂
Enjoy if you try! It’s really good! Below is my picture of the yummy Indo-Chinese fusion version I invented. 😀