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!
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