Sorise Dingri Paneer innovative

Name: Sorise Dingri Paneer innovative
Total time: 7200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 250 gm Mushroom; 250 gm Cottage cheese; 4 tbsp All-purpose flour; 3 tsp Kasuri methi; 3 tsp Mustard seeds; 1 tsp jeera/cumin seeds; 6-8 garlic cloves; 2 dry Red chili; to taste Salt; 1 tsp Turmeric powder; 2 tsp Kashmiri red chilli powder; 1-2 Dry mango; As needed Oil for frying; As needed Water

Samiksha Nayak @cook_24299971

#flavour1
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.

Hope you all will like it.

#flavour1
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.

Hope you all will like it.

Samiksha Nayak @cook_24299971

#flavour1
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.

Hope you all will like it.

#flavour1
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.

Hope you all will like it.

Saved

Ingredients

2hrs

2 people

250 gmMushroom
250 gmCottage cheese
4 tbspAll-purpose flour
3 tspKasuri methi
3 tspMustard seeds
1 tspjeera/cumin seeds
6-8 garlic cloves
2dry Red chili
to tasteSalt
1 tspTurmeric powder
2 tspKashmiri red chilli powder
1-2Dry mango
As neededOil for frying
As neededWater

Saved

Steps

2hrs

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.
3

Then prepare the balls of cheese cottage and stuff the fried mushroom into it.
4

Coat the balls with the all-purpose flour slurry and deep fry it.
5

Heat a pan and take 2 tbs mustard oil and add the mustard jeera garlic red chilli paste.
Saute it for few minutes.
6

Then add water, when it starts boiling, add the paneer balls.
7

Add dried mango into the gravy for sourness.
8

Boil it for some time till the flavour gets absorbed into the balls.
9

Serve the dish with Plain rice, roti or naan.