Perfect for a weekday lunch or dinner! This main course dish is packed with all you want in one dish. We have Paneer Masala, Mushroom Masala then why not Paneer Mushroom Masala (Cottage Cheese and Mushroom Curry)?
This dish is creamy and spicy, bursting with flavours and textures. As the name suggests I have used both paneer and button mushrooms in equal quantity. To get rid of all the grit off mushrooms I have soaked them in warm salted water for ten minutes. It takes a little extra effort but by doing so the mushrooms are absolutely clean and ready to be cooked.
The gravy is made using onions, ginger, garlic and tomatoes. I have used 2 tablespoons of cashew, which I grounded along with tomatoes to make a smooth paste. I have roasted the whole spices to make the garam masala which is aromatic and takes this dish a notch higher. Here the heavy cream (usually used in this kind of dishes) has been replaced with yoghurt. This is a healthy way of keeping the dish low on added calories.
Enjoy this dish for any meal. All you will need is some roti’s, parathas or even steamed rice to go with it. You may like to try this recipe with our Kerala Paratha, Tandoori Roti or Butter Naan.
Yield: 4 servings
Prep time: 10 minutes
Total time: 30 minutes
Ingredients for Paneer Mushroom Masala
200 grams cubed paneer (cottage cheese)
200 grams button mushrooms
2 tablespoons ghee/ oil
1 teaspoon of cumin
2 bay leaves
2 finely chopped/ grated onions
1 tablespoon ginger garlic paste
1 teaspoon turmeric powder
2 tablespoon tomato paste (readymade)
1 teaspoon sugar
Salt to taste
2 tablespoon yoghurt
1/2 teaspoon kasuri methi (optional)
1 tablespoon finely chopped cilantro / coriander
For the paste
2 chopped tomatoes
2 tablespoon cashew soaked in warm water for 10 min
Roasted Masala
2 dry red chilli
2 tablespoon coriander
1 tablespoon cumin
2 cloves
2 cardamoms
1 mace
Directions for Paneer Mushroom Masala
- In a small frying pan; lightly roast all the ingredients listed for roasted masala. Grind and set aside.
- Clean the mushrooms off the dirt, cut into quarters and place in salted warm water for 10 minutes. Strain and set aside.
- Cut the paneer in cubes and keep in water till use.
- Grind the drained cashews, tomatoes till it forms a smooth paste.
- Heat a pan; add in the ghee, cumin seeds, bay leaves and let it splatter for 1/2 minute.
- Add in the chopped onions, ginger-garlic paste, saute for 3-4 minutes until the onions have turned translucent.
- Add in the tomato cashew paste, turmeric powder and saute till the oil separates.
- Now add the tomato paste, yoghurt, sugar and saute for 2 minutes.
- Add the mushrooms, 1 cup water and let it cook till mushroom are 3/4 cooked.
- Add the paneer, 1 tablespoon roasted spice powder, salt, kasuri methi and cook till mushrooms are well cooked and the gravy starts leaving oil on top.
- Garnish with cilantro / coriander and serve.
