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6 tbsp -
or vegetable oil
225 grams - paneer, cubed
1 - onion, finely chopped
50 grams - coriander leaves, chopped
1 - green chilli, chopped
1 piece -
1 tsp -
1 tsp - chilli powder (optional)
1 tsp -
225 grams - tiny button mushrooms, washed and left whole
225 grams - frozen peas, thawed and drained
3/4 cup - natural yoghurt, mixed with 1 tsp
Salt to taste
How to Make Curried Mushroom
Heat the oil in a frying pan and fry the paneer cubes until they are golden brown on all sides.
Remove and drain on kitchen towel.
Grind the onion, mint, coriander, chilli, garlic, and ginger in a food processor to a fairly smooth paste.
Remove and mix in the turmeric, chilli powder if using, garam masala and salt.
Remove excess oil from the pan leaving about 1 tbsp. Heat and fry the mixture until the raw onion smell disappears and oil separates.
Add the mushroom, peas and paneer. Mix well.
Now gradually fold in the yogurt. Simmer for about 8 minutes.
Garnish with tomatoes and coriander and serve hot.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.