Mushroom Paneer
This restaurant-style paneer mushroom curry features an incredibly delectable flavor. The sauce is velvety, delicately tangy, and subtly sweet, showcasing tender mushrooms and soft paneer within.
Ingredients
For Masala Paste
- 2 tablespoons oil
- 1 cup chopped onion or 1 large onion or 115 grams onion
- ¾ cup chopped tomatoes or 1 large tomato or 115 grams tomatoes
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 2 tablespoons cashews
- 3 to 4 tablespoons water for grinding
For Gravy
- 1 tablespoon oil
- 1 small to medium tej patta (indian bay leaf)
- ½ teaspoon shahjeera (caraway seeds)
- 200 grams white button mushrooms
- ¼ teaspoon kashmiri red chilli powder
- ¼ teaspoon black pepper powder
- 1 cup water
- salt as required
- ¼ teaspoon garam masala
- ¼ teaspoon kasuri methi – crushed (dry fenugreek leaves)
- 200 grams paneer (cottage cheese)
Instructions
Preparation
- Rinse or wipe dry the button mushrooms. Slice off a bit of the base stalk. Then slice or chop mushrooms. Keep aside.
- Peel, rinse and chop onion, garlic and ginger. Also chop tomato. Keep aside.
Making Paste
- Heat 2 tablespoons oil in a pan or kadai. add the chopped onion.
- Mix and then saute on a low to medium flame till the onion starts turning golden.
- Then add the chopped ginger, garlic and saute till the raw aroma of both ginger and garlic goes away.
- Next add the chopped tomatoes and 2 tablespoons whole cashews.
- Mix very well and begin to saute the tomatoes on a low heat.
- If the tomatoes start sticking to the pan, then you can sprinkle some water. Stir and continue to saute.
- Saute till the tomatoes soften very well. Switch off heat and let this onion-tomato mixture become warm or cool down at room temperature.
- Then take this mixture in a grinder or blender jar.
- Add 3 to 4 tablespoons water and grind or blend to a smooth fine paste. There should not be any chunks of cashews or tomatoes in the paste. Keep aside.
Making Mushroom Paneer
- Now heat 1 tablespoon oil in the same pan. Add 1 small to medium tej patta and ½ teaspoon shahi jeera (caraway seeds).
- Fry till the shahi jeera splutters on low heat. If you do not have shahi jeera, then you can use jeera (cumin seeds) or else skip shahi jeera.
- Now add the chopped mushrooms. Stir and mix them well.
- Begin to saute them on a low heat stirring often.
- The mushrooms will release water when cooking.
- Continue to saute stirring often till all the water dries up. The entire mixture should be dry before you proceed to the next step.
- Now add ¼ teaspoon kashmiri red chilli powder and ¼ teaspoon black pepper powder. mix very well.
- Now add the ground onion-tomato-cashew paste and mix very well.
- Saute stirring non-stop for 4 to 5 minutes. Then add 1 cup water and mix again very well.
- Season with salt as per taste and mix again. On a low heat let the gravy come to a boil.
- Then add ¼ teaspoon garam masala powder and ¼ teaspoon kasuri methi (crushed). mix again well.
- Now add 200 grams paneer chopped in cubes or squares.
- Then add ¼ cup grated or crumbled paneer. You can use 3 to 4 cubes from the 200 grams paneer and crumble them and add.
- Mix very well and simmer for a few seconds.
- Switch off heat and add 1 tablespoon chopped coriander leaves.
- Mix well and serve mushroom paneer with tandoori roti, phulka, naan, butter naan, pudina paratha, kerala parotta and even pooris.
- This gravy also goes well with a mildly spiced rice like cumin rice, garam masala rice, matar pulao, ghee rice, kuska rice, saffron rice.
Nutrition
Calories: 303kcalCarbohydrates: 10gProtein: 10gFat: 25gSaturated Fat: 8gCholesterol: 33mgSodium: 86mgPotassium: 335mgFiber: 1gSugar: 4gVitamin A: 90IUVitamin C: 8.4mgCalcium: 263mgIron: 1.1mg
Tried this recipe?Let us know how it was!