Stir Fried Paneer with Mushrooms and Peas is my go-to comfort food recipe that never fails to impress. I learned this recipe from my mom, and I’ve tweaked it over the years to create the perfect balance of flavors. The golden-brown paneer cubes, tender mushrooms, and bright green peas create a colorful dish that’s both satisfying and nutritious. The herb-spice paste adds depth, while the yogurt brings everything together with its subtle tang.
About the Recipe
This recipe is perfect for both beginners and experienced cooks. The ingredients are easy to find in most grocery stores, and the cooking process is straightforward. The combination of fresh herbs and warm spices creates amazing flavors, while the yogurt adds a creamy texture. It’s a great way to include vegetarian protein in your diet and works well as a main dish or side.
Why You’ll Love This Recipe
You’ll love how the paneer gets crispy on the outside while staying soft inside. The mushrooms soak up all the wonderful spices, and the peas add a pop of color and sweetness. The herb paste is super fragrant and fills your kitchen with amazing aromas. Best of all, you can adjust the spice level to your taste. It’s also quick enough for weeknight dinners but special enough for guests.
Stir Fried Paneer with Mushrooms and Peas
Cooking Tips
– Pat the paneer dry before frying for better browning
– Don’t skip the step of cooking the paste until oil separates
– Mix the cornflour well with yogurt to prevent curdling
– Keep stirring gently after adding yogurt to maintain the creamy texture
– Let the dish rest for 5 minutes before serving to allow flavors to blend
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 30 minutes. Serve hot with naan bread or rice. Leftovers keep well in the fridge for up to 2 days – reheat gently, adding a splash of water if needed. For best results, bring leftovers to room temperature before reheating.
Similar Recipes
- Paneer Butter Masala
- Mushroom Matar Curry
- Mixed Vegetable Korma
Nutrient Benefits
This dish is packed with protein from paneer and mushrooms. Peas add fiber and vitamins, while fresh herbs provide antioxidants. Yogurt offers calcium and probiotics. The spices like turmeric and ginger have anti-inflammatory properties. It’s a balanced meal that’s both nutritious and satisfying.
Stir Fried Paneer with Mushrooms and Peas
Ingredients
- 6 tbsp Ghee or Vegetable Oil
- 225 gms Paneer (cubed)
- 1 Onion (finely chopped)
- Mint Leaves (few fresh, chopped, plus extra sprigs to garnish)
- 1 cup Fresh Coriander (chopped)
- 3 Fresh Green Chillies (chopped)
- 3 cloves Garlic
- 1 inch Fresh Root Ginger (sliced)
- 1 tsp Ground Turmeric
- 1 tsp Chilli Powder (optional)
- 1 tsp Garam Masala
- 3 cups Tiny Button Mushrooms (washed)
- 2 cups Frozen Peas (thawed)
- 3/4 cup Plain Yogurt (mixed with 1 tsp cornflour)
- Salt to taste
Instructions
- Heat the ghee or oil in a large pan and fry the paneer cubes until they are golden brown on all sides. Remove and drain on kitchen paper.
- Grind the onion, mint, coriander, chillies, garlic and ginger to a fairly smooth paste. Remove and mix in the turmeric, chilli powder and garam masala with salt to taste.
- Remove the excess ghee or oil from the pan, leaving about 1 tblsp. Heat and fry the paste over a medium heat for 8-10 minutes or until the raw onion smell disappears and the oil separates.
- Add the mushrooms, peas and paneer and mix well.
- Cool the mixture slightly and fold in the yogurt.
- Simmer for about 10 minutes, until the vegetables are tender and the flavours are well mixed.
- Garnish with fresh mint and serve
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Frequently Asked Questions
Can I use frozen paneer?
Yes. Thaw frozen paneer completely and pat dry before frying. It works just as well as fresh paneer.
What can I substitute for button mushrooms?
Any mushroom variety works well. Try cremini or shiitake mushrooms for a different flavor profile.
Is this recipe very spicy?
The spice level is moderate but easily adjustable. Skip the chili powder or reduce green chilies for a milder version.
