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Creamy mushroom matar paneer

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Mushroom is my all time favorite. Mushroom curry tastes best when it is cooked  in creamy gravy. I have combined here paneer, mushroom and green peas. No cream is used here but still it is rich and creamy. And the freshly crushed black pepper enhance the taste as well as the flavor.

 

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The gravy is slightly flavored with the butter. I ve used here home made butter, I really like the taste of homemade butter. Don’t be scared, you can use store brought butter. The paneer pieces here are like shone pe suanga. I am really very satisfied with the gravy and the total dish. So I am sharing here with my viewers.i am sure nobody will refuse to have this curry.

 

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This curry can be served as a side dish for any pulao. But it tastes best when it is served with butter naan or laccha paratha.

 

 

INGREDIENTS ::

Mushroom – 200 gram

Paneer  cubes –  1 cup

Green peas – ½ cup (blanched)

Cashewnut – a handful

Tomato – 1 big

Milk – ½ cup

Onion – 1 big (finely chopped)

Ginger garlic paste – 1 ½ tbsp

Coriander powder – 1tsp

Chilli powder – 1tbsp

Amchoor powder – 2 tsp

Garam masala – 1 tsp

Turmeric powder – 1/2 tsp

Cumin seeds- 1/4th tsp

Whole pepper – 10 no

Clove – 4 no

Cardamom – 1 no

Black cardamom – 1no

Oil – 100 ml

Butter – 2tbsp

 

METHOD OF PREPARATION ::

 

Wash and cut mushrooms into two.

Heat butter and fry the mushroom pieces in high flame,till all water evaporate.

Blanch cashew and make paste out of it by adding 2 tbsp water.

Heat oil and deep fry the  paneer pieces .

Make them  slightly golden, remove and keep aside.

In the same oil, add cumin seeds, when they splutter add 4 no of cloves ,along with all whole masalas.

Wait till they release aroma, add turmeric powder,half of the coriander powder & chilli powder fry a little .

Immediately add chopped onion, fry till they turn golden brown.

Add ginger garlic paste & salt, fry till oil separates.

Add tomato puree now ,fry a little. Add all the dry masalas. Cover it.

Stir occasionally.after few minutes oil will separate from masalas..

Add cashew paste and mix for 1 minute.

Add milk along with 1/4th cup water and wait till they start boiling.

Add fried mushroom, fried paneer pieces and blanched peas.

Boil for 5 minutes with a lid over it. Adjust the seasoning and serve hot.

 

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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