Mushroom Paneer masala
Mushroom Paneer Masala is a flavorful Indian curry made with mushrooms and paneer (cottage cheese). It is a great source of protein and fiber, making it a perfect option for vegetarians. This recipe is gluten-free, making it suitable for people with gluten allergy. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
132 kcal
Protein
6 g
Carbs
13 g
Fat
6 g
Fiber
2 g
Ingredients
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Ginger, fresh
1 tsp grated (2g)
Button Mushroom
0.5 cup, sliced (100g)
Tomato
0.5 cup, chopped (80g)
Red Onion
0.25 cup, chopped (50g)
Chopped Green Chilli
2 tsp (4g)
Cumin Powder
0.5 tsp (1g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Clove Garlic, Chopped
2 tsp (4g)
Red chilli Powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Paneer Homemade (Toned milk)
0.25 cubed, cup (50g)
Instructions
Preparation
-Slice the mushrooms and blanch them for few minutes.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and allow them to splutter.
Add sliced blanched mushrooms and cook for about 5-6 minutes, or until they release their moisture and start to brown. Remove them from the pan and set aside.
In the same pan, add a little more oil if needed. Add chopped onions and sauté until they turn golden brown.
Add grated ginger, chopped garlic and green chilies. Sauté for a couple of minutes until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture. Allow it to cool and then blend it into a smooth paste.
Return the blended mixture to the pan. Cook for a few minutes until the mixture thickens and the raw smell disappears.
Add turmeric powder, cumin powder, red chili powder, coriander powder, and salt. Mix well.
Add mushrooms and cover the pan with a lid and let it cook for 5-7 minutes.
Add paneer cubes and mix well. Cook for another 10-15 minutes until the paneer is heated through.
Garnish with fresh coriander leaves and serve hot.