Mushroom Paneer Dry Curry

SpicySpicy Served HotServed Hot
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Servings: 4 Preparation time:
Ingredients:
  • Mushrooms, White, Raw, Button mushroom Mushroom 250 grams
  • Paneer, Panner Paneer 200 grams
  • Tomatoes, Red, Ripe, Raw, Red Tomato Tomato 2 (pureed)
  • Onions, Raw, Onion Onion 2 (diced)
  • Ginger Paste, Puree, Ginger paste 1/2 tbsp
  • Ginger Garlic Paste, garlic paste 1/2 tbsp
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva Kasuri Methi 2 tsp
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric Powder 1/4 tsp
  • Canola Oil, Vegetable Oil, Cooking Oil 4 tbsp
  • Whole Garam masala:
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks Cinnamon 1
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi Cardamom 1
  • Cloves, Ground, Clove, Lavang Cloves 1
  • Salt, Common Salt, Rock Salt, Table Salt Salt as needed
  • To roast and grind:
  • Coriander Seeds, Hara Dhaniya Coriander seeds 1.5 tbsp
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly (Dried) red chilies 6
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin 3/4 tsp
  • To Garnish:
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves( a handful)
  • Ginger julienne s 1 tbsp

Instructions (Preparation Steps):

  • Heat oil and fry the paneer and keep aside
  • Same oil, fry the mushroom, yes you will get like a cup of water....wait till it all evaporates and the mushroom gets cooked. Keep aside.
  • Heat oil and splutter the whole garam masala
  • Saute onion till browned evenly.
  • add the tomato puree and saute again.
  • Now add the roasted and ground paste and saute for some more time sprinkling water.
  • When oil separates, add the mushroom, paneer, salt and a little water too (not too much as what u need is a dry dish)
  • Do a taste test and add more salt if necessary.
  • Add the kasoori methi and give the veggies a final mix.
  • Take off fire and garnish with coriander leaves and ginger juliennes.
  • Serve warm with rotis.

Cook's Tip:
Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!
796 likes
Whole cinnamon sticks gives a spicy aroma to food. Whole sticks are used and later removed. Ground cinnamon are normally used in baking.
748 likes
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
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