Mushroom and Paneer Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • button mushrooms - 100 gm
  • paneer - 100 gm
  • onions - 200 gm
  • coconut 1 small, grated
  • red chillies - 6
  • coriander seeds - 1 tbsp
  • fenugreek - 1/4 tsp
  • tamarind size of a small marble
  • oil - 3 tbsp
  • salt to taste

How to Make Mushroom and Paneer Curry

  • Slice the mushrooms and cook with 1 cup of water and salt.
  • Cut paneer into 3 cm cubes.
  • Finely chop the onions.
  • Heat 2 tsp of oil and roast red chillies, coriander and fenugreek.
  • Grind them with coconut and tamarind to a very smooth paste.
  • Add the ground paste to the cooked mushrooms.
  • Add water if necessary to form a thick gravy. Add paneer.
  • Simmer for 3-5 minutes and remove from fire.
  • Heat the remaining oil in a small Kadai.
  • Fry onions till dark brown and add to the curry.
  • Mix well and serve hot with steamed rice.

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