Mushroom Paneer Recipes

MUSHROOM PANEER

Steps:

• 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.
• 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.
• 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.