Mushroom Paneer

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 150 g - paneer from skimmed milk, crumbled
  • 100 g - mushroom, chopped
  • 1/2 cup - onion, minced
  • 1/2 cup - tomato, chopped
  • 4 tbsp - coriander leaves, chopped
  • 3 cm piece - cinnamon
  • 4 - dry red chillies
  • 1/2 tsp - black pepper corns
  • 1 tsp - fennel seeds (saunf)
  • 1 tsp - cumin seeds
  • 2 tsp - poppy seeds
  • 2 tsp - oil
  • 1 tsp - ginger, minced
  • 2 - cloves
  • salt to taste

How to Make Mushroom Paneer

  • Powder the pepper corns, fennel, cumin and poppy seeds, cloves, cinnamon and chillies together.
  • Heat oil in a non-stick frying pan.
  • Add the onion and ginger and fry until the onions turn light brown.
  • Add the pepper-fennel-chilli powder and fry for half a minute.
  • Add tomato, cover and cook over low heat until the mixture is pulpy.
  • Add mushroom, salt and simmer for 2-3 mins.
  • Add the paneer and cook, stirring for one more minute.
  • Garnish with coriander leaves.

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