Home VegetarianCurries and Gravies Mushroom and Paneer Curry

Mushroom and Paneer Curry

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Onions – 2, big
Tomatoes – 3
Green Chillies – 3
Button Mushrooms – 3 packets
Paneer – made from 2 litres milk
Oil for frying
Red Chilli Powder – 1 tsp
Cashewnuts – 10
Jeera Powder – 1 tsp
Garam Masala Powder – 1/2 tsp
Ginger-Garlic Paste – 2 tsp
Fresh Thick Curds – 1 1/2 cups

Fry in Oil and Grind to paste:
Onions – 1 cup, sliced
Tomatoes – 1 1/2 cup, chopped
Cashewnuts – 10

1. Cut onions, tomatoes finely and green chillies lengthwise.
2. Wash and chop mushrooms.
3. Dice paneer into cubes, deep fry in moderate hot oil. Put it in warm water and keep aside.
4. Heat oil in a broad kadai, add cashewnuts, slit chillies, ginger-garlic paste and then onions.
5. Fry till golden brown and add chopped tomatoes, mushrooms.
6. Stir for few minutes, add ground paste and fry for another few minutes.
7. Add chilli powder, jeera powder, garam masala powder, salt, sugar and mix well.
8. Pour whipped curds and cook till oil floats on top.
9. Add paneer cubes, mix gently and cook for another two minutes.
10. Garnish with coriander leaves.
11. Serve hot.

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