This mushroom paneer is the ideal way to spice up your breakfast or dinner without going too heavy! Filled with protein, and body-loving nutrients, you’ll get the goodness of the mushroom and paneer in a single meal.
Who knew the combination of mushroom and paneer (cottage cheese) would be so spectacular?!
I’m a fan of both the ingredients…
And mushroom do pyaza, paneer butter masala, and shahi paneer are always on my yes list.
Hence this paneer mushroom masala is such a dream!
You get the best of both worlds in a single dish, without compromising each other’s flavors and texture.
Made with a couple of veggies and a handful of spices, this decadent meal will tantalize your taste buds in the best possible way!
Tools You’ll Need
- Pan: To make the masala.
- Ladle: To saute and stir.
Ingredients in This Mushroom Paneer Recipe
Mushrooms: Boil the mushrooms beforehand to reduce the cooking time. Rinse them well with water, slice them in halves, then boil them for 10 minutes.
Paneer: Paneer and mushrooms are the stars of this dish and the crumbly texture of paneer brings this recipe in a whole new light. You can either make it at home or can grab it from a nearby store.
Onions & tomatoes: They are the base of this paneer and mushroom recipe. They provide a nice tangy flavor to it. Go for red tomatoes, and red onions for their intense flavor. Also, you can make tomato puree or finely chop them.
Whole Spices: Cinnamon sticks, cumin seeds, green cardamom, bay leaves, and cloves are added to give an earthy, and aromatic taste.
Powdered Spices: Powdered spices consisting of red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder are poured for their aromaticness.
Green Chilies: Finely chop them or grind them along with tomato to make a puree.
Water: Water is used to cook the ingredients, to not let them burn, and also to add consistency to the curry.
Ginger & garlic: Again, you can either mince them or you can buy them from a convenience store.
Garnishes: For garnishing, sprinkle some dried fenugreek leaves, some coriander leaves, and a dollop of fresh cream to give this mushroom and paneer recipe a bright color.
Oil
Salt to taste
How to Make Mushroom Paneer
Cook the Mushrooms and Paneer:
1. Add oil to a skillet, once hot, add boiled mushrooms and fry till they get brown. Set them aside for further use.
2. Do the same with paneer, add them to the same skillet, fry till they are brown, and leave them be.
Prepare the Masala:
3. Add more oil to the pan, and pour in cumin seeds, cinnamon, bay leaves, green cardamom, and cloves. Saute them for 30 seconds.
4. Add onions, and fry them till golden brown. Now add the ginger-garlic paste and stir for 30 seconds.
5. Now add turmeric powder, coriander powder, red chili powder, cumin powder, and garam masala powder, and mix well. Add some water so that the spices do not burn.
6. Grind the tomatoes and green chilies together into a fine paste, and add them to the pan. Add salt, cover, and cook them for 10 minutes on medium flame till the oil separates.
Combine the Ingredients:
7. Add water to the gravy, cooked mushrooms, and paneer. Cover the pan, and let it simmer for 5-7 minutes.
8. Sprinkle some fenugreek leaves and a dollop of fresh cream. Mix them well.
Garnish:
9. Garnish it with some coriander leaves, and your mushroom paneer is ready to be served hot.
Tips & Variations
- If this is too spicy for you, skip adding green chilies.
- If convenient, make the paneer at home as they are on the softer side, and they blend well in the mouth.
- Instead of frying mushrooms, and paneer, you can add them directly into the gravy, but the cooking will increase.
Serving Options
This is a perfect dinner dish to serve at a party.
Enjoy it with naan bread, or paratha, and a bowl full of curd, with mango pickle on the side.
And while you’re at it sprinkle some lemon juice on the curry.
You can also make the gravy sturdier and make a sandwich out of it.
How to Store
This paneer mushroom curry can be easily stored in the refrigerator for 3-4 days by placing it in an air-tight container.
You can also freeze them for around 2 months, no problem. Just thaw them thoroughly, and microwave them for a minute, to get the same delish flavor.
Why I Like This Mushroom Paneer
- A perfect get-together entree dish.
- Only requires a few ingredients.
- You get the goodness of paneer and mushroom in one meal.
- It has a lip-smacking taste that is also good for the health.
More Paneer Recipes
- 15 Healthy Paneer Diet Recipes For Weight Loss
- Paneer Takatak
- Paneer Kali Mirch
- Paneer Do Pyaza
- Shahi Paneer
- Paneer Butter Masala
- Paneer Bhurji
- Paneer Tikka Masala
More Mushroom Recipes
Please rate and comment if you make this mushroom paneer recipe so I know how much you like it.
Mushroom Paneer Recipe | Paneer Mushroom Masala
Equipment
- Pan
- Tablespoon/Ladle
Ingredients
For Frying Mushrooms and Paneer:
- 200 gms Mushrooms (boiled)
- 200 gms Paneer
- 2 tbsp Oil
For the Gravy:
- 1 tbsp Oil
- 2 Bay leaves
- 4 Cloves
- 1 tsp Cumin seeds
- 1 inch Cinammon stick
- 2 medium Onion (chopped)
- 1 tbsp Ginger-garlic paste
- 4 medium Tomatoes (puree)
- 2 green chilies (pureed with tomatoes)
- ½ tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Garam masala powder
- 200 ml Water
Garnishes:
- 1 tsp Dreid fenugreek leaves
- 1 tbsp Fresh cream
- Coriander leaves
Instructions
- Add oil to a skillet, once hot, add boiled mushrooms and fry till they get brown. Set them aside for further use.
- Do the same with paneer, add them to the same skillet, fry till they are brown, and leave them be.
- Add more oil to the pan, and pour in cumin seeds, cinnamon, bay leaves, green cardamom, and cloves. Saute them for 30 seconds.
- Add onions, and fry them till golden brown. Now add the ginger-garlic paste and stir for 30 seconds.
- Now add turmeric powder, coriander powder, red chili powder, cumin powder, and garam masala powder, and mix well. Add some water so that the spices do not burn.
- Grind the tomatoes and green chilies together into a fine paste, and add them to the pan. Add salt, cover, and cook them for 10 minutes on medium flame till the oil separates.
- Add water to the gravy, cooked mushrooms, and paneer. Cover the pan, and let it simmer for 5-7 minutes.
- Sprinkle some fenugreek leaves and a dollop of fresh cream. Mix them well.
- Garnish it with some coriander leaves, and your mushroom paneer is ready to be served hot.
Notes
- If this is too spicy for you, skip adding green chilies.
- If convenient, make the paneer at home as they are on the softer side, and they blend well in the mouth.
- Instead of frying mushrooms, and paneer, you can add them directly into the gravy, but the cooking will increase.
