Paneer Mushroom
I am quite fond of Mushrooms in general and my family loves Paneer. So Paneer Mushroom is an obvious choice and it’s interesting to see how they both complement each other. This also is another way of avoiding any dinner table conflicts as people have choice to pick up their favorites.
Jokes apart this high on nutrition with least possible oil dish really comes out well.You can choose to skip cream and make it without that however cream gives a nice rich taste specially when combined with creamy paneer. My son loves the gravies which have cream though hardly he knows that cream is same malai he can’t have while he drinks milk. So funny part of such cooking is that you can camouflage lot of ingredients and take care of the entire nutrition of the family.So what are you waiting for..time or cooking here
- Paneer: 200 gms cut in cubes
- Mushroom: 100 gms in quarters
- Onions : 2 medium chopped
- Ginger Paste: 1 tbsp
- Garlic Paste: 1 tbsp
- Green Chilli: 1 chopped
- Tomato: 2 medium chopped
- Cumin seeds: 1 tsp
- Coriander powder: 2 tsp
- Turmeric powder : 1 tsp
- Garam Masala: 1 tsp
- Red Chilli Powder: 1 tsp
- Cream: ½ cup
- Coriander: for garnish
- Oil: 1 tbsp for cooking
- Heat oil in a wok and crackle cumin seeds.
- Saute onions brown and then add ginger and garlic paste and green chillis.
- Now add tomatoes and cook the masala till tomatoes are tender.
- Add salt, turmeric powder, coriander powder, cumin powder and cook the masala till oil seperates.
- Now add cream to the masala and cook it for 2 mins.
- At this point add paneer cubes and mushroom and mix well.
- Now add little water and garam masala and let it cook on simmer for 10 mins till mushrooms are cooked.
- Garnish with coriander and serve hot with chapatis