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mushroom paneer in a bowl on a plate

Mushroom Paneer Recipe | Paneer Mushroom Masala

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 180 kcal

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.
 
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.

Nutrition

Calories: 180kcal
Tried this recipe?Let us know how it was!