Tiffany Haney
Mushroom paneer masala is a popular vegetarian dish that combines the rich, creamy flavours of paneer with the earthy taste of mushrooms. This North Indian delicacy is cooked in a gravy of aromatic spices and is often served with Indian flatbreads such as roti, naan, or paratha, or accompanied by rice. The versatility of this dish is highlighted by its ability to cater to various dietary preferences, offering vegan alternatives with tofu and gluten-free options. The combination of mushrooms and paneer in a curry creates a delightful blend of textures and flavours, making it a favourite among those who relish the richness that paneer brings to any dish.
| Characteristics | Values |
|---|---|
| Dish Name | Mushroom Paneer |
| Cuisine | Indian |
| Ingredients | Mushrooms, Paneer, Onions, Tomatoes, Ginger, Garlic, Cumin Seeds, Green Chili, Coriander, Garam Masala, Red Chili Powder, Cashew Nuts, Cilantro, Oil, Ghee, Salt, Water |
| Recipe Steps | 1. Heat oil and ghee in a pan. 2. Add cumin seeds and let them crackle. 3. Add garlic, ginger, and green chili, and saute. 4. Add onions and bell peppers, and saute until softened. 5. Add spices: coriander, cumin powder, garam masala, red chili powder. 6. Add mushroom and saute until they release water and it dries up. 7. Add onion-tomato-cashew paste and saute. 8. Add water, salt, garam masala, and kasuri methi, and mix. 9. Add paneer and simmer. 10. Garnish with coriander and serve. |
| Taste | Rich, Creamy, Tangy, Spicy |
| Accompaniments | Roti, Naan, Paratha, Jeera Rice, Tandoori Roti, Fried Rice, Pulao, Puris, Chapattis, Phulka, Khasta Roti, Pooris, Jeera Paratha |
| Nutrition | 386kcal, 12g Carbohydrates, 14g Protein, 31g Fat, 14g Saturated Fat, 61mg Cholesterol, 91mg Sodium, 254mg Potassium, 2g Fiber, 4g Sugar, 945IU Vitamin A, 28.5mg Vitamin C, 420mg Calcium, 0.9mg Iron |
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What You'll Learn
Mushroom and paneer masala
Mushroom and paneer can be cooked together to make a delicious masala dish. This recipe serves as a great vegetarian option and can be made vegan by substituting paneer with tofu. The dish is creamy, rich, and goes well with flatbreads like roti, naan, or parathas. It can also be served with cumin rice, peas pulao, or ghee rice.
To make mushroom and paneer masala, you will need the following ingredients:
- Button mushrooms or cremini mushrooms
- Paneer or tofu
- Cashew nuts
- Kasoori methi (dry fenugreek leaves)
- Cilantro or coriander leaves
- Onion
- Tomato
- Ginger
- Garlic
- Spices: cumin powder, garam masala powder, saunf/fennel powder, coriander powder, turmeric powder, Kashmiri red chilli powder, black pepper powder, and salt
- Oil or ghee for cooking
- Wash and slice the mushrooms. If you prefer firmer mushrooms, you can pan-fry them until golden brown and set them aside.
- Heat oil or ghee in a pan. Add spices like jeera powder, garam masala powder, saunf/fennel powder, kasoori methi, and Kashmiri red chilli powder. Sauté for a few seconds.
- Add aromatics like onions, tomatoes, ginger, garlic, and nuts. You can either pressure cook or boil these ingredients with whole spices and then blend them into a fine puree.
- Add the puree to the pan and mix well. Fry on medium heat for a few minutes.
- Season with salt to taste and adjust the consistency of the gravy with water if needed. Bring it to a gentle simmer.
- Add paneer or tofu. If using paneer, you can add it in cubes or crumble it. Mix well and simmer for a few seconds.
- Turn off the heat and garnish with chopped cilantro or coriander leaves.
The mushroom and paneer masala is now ready to be served! Enjoy it with your favorite flatbread or rice dish.
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Mushroom and paneer gravy
Mushroom and paneer are a great combination and can be cooked together to make a delicious gravy. Here is a detailed recipe for mushroom and paneer gravy:
Ingredients:
- 200 grams of white button mushrooms
- 1 large onion
- 4 to 5 garlic cloves
- 1 inch of ginger
- 1 large tomato
- Oil
- Kashmiri red chilli powder
- Black pepper powder
- Onion-tomato-cashew paste
- Salt
- Garam masala powder
- Kasuri methi (dried fenugreek leaves)
- 200 grams of paneer
- Coriander leaves
Method:
Firstly, rinse and chop the mushrooms, removing the base stalk. Chop the onion, garlic, ginger, and tomato. Heat oil in a pan and add the chopped onion. Saute for a few seconds until the raw aroma of ginger and garlic disappears. Then, add the chopped tomatoes. It is important to note that the tomatoes should not be too tangy or sour, as this can make the gravy sour. Add a sprinkle of water if the tomatoes start sticking to the pan.
Next, add the chopped mushrooms and saute, stirring often, until they are soft and release their water. Continue cooking until the water dries up and the mixture is dry. At this point, add the Kashmiri red chilli powder and black pepper powder, adjusting the amount to your preferred spice level. Mix well, then add the onion-tomato-cashew paste and saute for 4 to 5 minutes.
Add one cup of water and season with salt to taste. Let the gravy come to a boil on low heat. Add the garam masala powder and kasuri methi, stirring well. Now, add the paneer, either chopped into cubes or crumbled, and mix gently. Simmer for a few seconds, then turn off the heat. Finally, add chopped coriander leaves as garnish.
Serving Suggestions:
This mushroom and paneer gravy can be served with various types of bread such as roti, naan, paratha, or chapati. It also goes well with rice dishes like pulao, fried rice, jeera rice, or plain rice.
Variations:
You can also add other vegetables to the gravy, such as green peas, capsicum, or bell peppers. For a vegan option, tofu can be used instead of paneer. Additionally, some recipes suggest adding cream or sugar to adjust the taste and consistency of the gravy.
Storage:
The mushroom and paneer gravy can be stored in the fridge for up to 3 days and frozen for a longer shelf life.
Enjoy your delicious and flavorful mushroom and paneer gravy!
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Mushroom and paneer curry
Yes, you can cook mushrooms and paneer together. In fact, mushroom and paneer masala is a popular Indian dish. Here is a recipe for mushroom and paneer curry:
Ingredients
- 200 grams of button mushrooms
- 1 large onion
- 4 to 5 garlic cloves
- 1 inch of ginger
- 1 large tomato
- 2 tablespoons of oil
- 1/4 teaspoon Kashmiri red chilli powder
- 1/4 teaspoon black pepper powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon crushed kasuri methi (dry fenugreek leaves)
- 200 grams of paneer
- 1/4 cup grated or crumbled paneer
- 1 tablespoon chopped coriander leaves
- Salt to taste
Instructions
First, rinse or wipe the mushrooms dry. Slice off a bit of the base stalk and then slice or chop the mushrooms. Keep them aside. Next, peel, rinse and chop the onion, garlic and ginger. Also, chop the tomato. Keep these aside.
Heat 2 tablespoons of oil in a pan. Add the chopped onion and saute on low heat until the raw aroma of ginger and garlic goes away. Then add the ginger-garlic paste and saute on medium flame until the raw smell is gone. Now add the Kashmiri red chilli powder, black pepper powder, turmeric powder, coriander powder and garam masala powder. Stir well and let it fry for a minute.
The mushrooms will release water when cooking, so continue to saute, stirring often, until all the water dries up. The entire mixture should be dry before you proceed to the next step. Now add the ground onion-tomato-cashew paste and mix well. Saute, stirring nonstop, for 4 to 5 minutes. Then add 1 cup of water and mix again. Season with salt as per taste. On low heat, let the gravy come to a boil.
Now add the garam masala powder and kasuri methi. Mix again, then add the paneer. Mix very well and simmer for a few seconds. Switch off the heat and add the coriander leaves.
You can serve mushroom paneer gravy with tandoori roti, phulka, naan, jeera paratha or even pooris. It also goes well with a mildly spiced rice like jeera rice, matar pulao, ghee rice or saffron rice.
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Best bread to serve with mushroom and paneer
Mushroom paneer is a delicious Indian dish that goes well with a variety of breads. Here are some suggestions for the best bread to serve with this flavourful curry:
Naan
A type of leavened, oven-baked flatbread, naan is a popular choice for soaking up curry sauces. Its soft and fluffy texture makes it perfect for dipping into the creamy gravy of mushroom paneer. Naan bread is traditionally cooked in a tandoor oven, giving it a slightly charred flavour that pairs well with the spices in the dish.
Roti
Roti, also known as phulka, is an unleavened Indian flatbread made from whole wheat flour. It is cooked on a hot griddle, known as a tawa, and puffs up into a soft and slightly charred bread. Roti is a versatile bread that can be enjoyed with various curries, including mushroom paneer. Its simple flavour complements the richness of the dish.
Paratha
Paratha is a layered flatbread that is flaky and crispy. It is made by layering dough with ghee or oil, folding it into a circle, and rolling it out. Parathas are typically cooked on a tawa and have a rich, buttery flavour. They are a hearty option to pair with mushroom paneer and can be stuffed with various fillings for added flavour and texture.
Pooris
Pooris, also known as puri, are deep-fried Indian breads made from unleavened whole wheat flour. They are crispy and puffed up, making them perfect for scooping up curries. Pooris have a light and airy texture, providing a delightful contrast to the creamy mushroom paneer gravy. They are often served as a special treat during celebrations and festivals.
Chapati
Chapati, also known as roti in some regions, is an unleavened flatbread made from whole wheat flour. It is thinner and less fluffy than phulka roti and is cooked on a tawa. Chapati has a mild flavour that allows the taste of the curry to shine through. It is a versatile bread that can be enjoyed with various dishes, including mushroom paneer.
In addition to these traditional Indian breads, you can also experiment with Western-style breads such as baguettes, sandwich bread, or even pizza bread to create unique flavour profiles and textures when serving mushroom paneer.
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How to prepare the mushrooms
Mushrooms are versatile and can be cooked in countless ways. Here is a step-by-step guide on how to prepare them:
Firstly, select your mushrooms. You can use any variety, such as button, cremini, portobello, shiitake, oyster, or wild mushrooms. Remove any hard stems and cut or tear the mushrooms into similarly-sized pieces. You can slice them or, for larger mushrooms like portobello, cut them into cubes.
Next, heat your cooking fat in a pan. You can use olive oil, coconut oil, or butter. Heat a large pan over medium-high heat and add your chosen cooking fat.
Now, add the mushrooms. It is important not to overcrowd the pan, as this will cause the mushrooms to steam instead of brown. Place the mushrooms in a single layer, ensuring they are not overlapping.
Leave the mushrooms undisturbed for a couple of minutes. They will start to release their juices and turn golden brown. Continue to cook, stirring occasionally, for another 3-5 minutes, or until they are tender and golden brown all over.
At this point, you can season the mushrooms with salt and pepper. You can also add aromatics like fresh herbs (thyme, rosemary, or sage), garlic, or lemon zest and juice for additional flavour.
If you are cooking mushrooms with other ingredients, such as in a curry, you may want to set them aside at this stage and add them back in later, combining with the other ingredients.
Mushrooms are a delicious and versatile ingredient that can enhance many dishes. By following these steps, you can ensure your mushrooms are cooked perfectly and ready to be enjoyed!
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Frequently asked questions
Yes, you can cook mushroom and paneer together. This combination is very common in Indian cuisine, where it is cooked in a creamy, rich, and flavourful gravy with spices.
Mushroom paneer masala is a popular recipe that combines mushroom and paneer. It is a vegetarian dish that can be made vegan by substituting tofu for paneer. It is often served with Indian breads such as roti, naan, or paratha, or with rice.
The ingredients used in mushroom paneer masala include mushrooms, paneer, onions, tomatoes, ginger, garlic, spices (such as cumin, coriander, garam masala, and red chilli powder), cashew cream or cashew nut powder, and fresh coriander or cilantro leaves for garnish.
To make mushroom paneer masala, you start by sauteing the mushrooms until they release their water and it dries up. Then you add spices and a paste made from onions, tomatoes, and cashews. After adding water and seasoning with salt, you let the gravy come to a boil. Finally, you add the paneer, simmer for a few seconds, and garnish with coriander leaves.
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