Mushroom paneer recipe with step by step pics. This paneer mushroom gravy is a restaurant style recipe with a super delicious taste. The gravy is creamy, slightly tangy and a bit sweet with tender mushrooms and soft paneer in it.
Both white button mushrooms and paneer are favorite at home. so there are many recipes I make with them. What better than a lovely combination of both mushroom and paneer in one dish. There is another Awadhi recipe of a semi dry curry which I have already shared before having both mushrooms and paneer – Dhingri dolma.
To make this mushroom paneer recipe, I use the same ingredients as that for dhingri dolma and just change the method slightly with addition of some more ingredients. Few more delicious variations you can make with paneer or mushrooms are:
Preparing this restaurant style paneer mushroom recipe takes some time, but worth the effort. You can make it for special occasions or party or whenever you want to have rich curry dish.
You can serve mushroom paneer grvay with tandoori roti, phulka or naan or paratha or even pooris. It also goes well with a mildly spiced rice like jeera rice, matar pulao, ghee rice or saffron rice.
How to make mushroom paneer
1. Rinse or wipe dry 200 grams white button mushrooms. Slice off a bit of the base stalk. Then slice or chop the mushrooms. Keep aside.
2. Peel, rinse and chop 1 large onion (115 grams onion), 4 to 5 garlic cloves and 1 inch ginger. Also, chop 1 large tomato (115 grams tomatoes). You will need 1 cup chopped onion, ¾ cup chopped tomatoes, 1 teaspoon chopped garlic and 1 teaspoon chopped ginger.
3. Heat 2 tablespoons oil in a pan or kadai. Add the chopped onion.
4. Mix.
5. saute on a low to medium flame.
6. Saute till the onions start turning golden.
7. Then add the chopped ginger and garlic.
8. Saute till the raw aroma of both ginger and garlic goes away.
9. Next add the chopped tomatoes.
10. Then add 2 tablespoons whole cashews.
11. Mix very well and begin to saute the tomatoes on a low flame.
12. If the tomatoes start sticking to the pan, then you can sprinkle some water. Stir and continue to saute.
13. Saute till the tomatoes soften. Switch off the flame and let this onion-tomato mixture become warm or cool down at room temperature. Do note that the tomatoes have to be softened well and cooked completely before you grind them.
14. Once cooled, then take this mixture in a grinder jar.
15. Add 3 to 4 tablespoons water and grind to a smooth paste. Keep aside.
Making paneer mushroom curry
16. Now heat 1 tablespoon oil in the same pan. Add 1 small to medium tej patta (Indian bay leaf) and ½ teaspoon shahi jeera (caraway seeds). If you do not have shahi jeera, then you can use jeera (cumin seeds) or else skip shahi jeera. You can also add 2 tablespoons oil instead of 1 tablespoon oil.
17. Fry till the shahi jeera splutters.
18. Now add the chopped mushrooms.
19. Mix them well.
20. Begin to saute them on a low flame stirring often. Stir continuously after adding mushrooms so that they do not stick to the pan.
21. The mushrooms will release water when cooking.
22. Continue to saute stirring often till all the water dries up.
23. The entire mixture should be dry before you proceed to the next step. Now add ¼ teaspoon Kashmiri red chilli powder and ¼ teaspoon black pepper powder. For a more spicy taste, you can add ½ to 1 teaspoon of Kashmiri red chili powder.
24. Mix very well.
25. Now add the ground onion-tomato-cashew paste.
26. Mix very well.
27. On a low flame saute stirring non-stop for 4 to 5 minutes.
28. Add 1 cup water or add water as required.
29. Mix again very well.
30. Season with salt as per taste and mix again.
31. On a low flame let the gravy come to a boil.
32. Then add ¼ teaspoon garam masala powder and ¼ teaspoon crushed kasuri methi (dry fenugreek leaves).
33. Mix again well.
34. Now add 200 grams paneer chopped in cubes or squares.
35. Then add ¼ cup grated or crumbled paneer. You can use 3 to 4 cubes from the 200 grams paneer and crumble them and add.
36. Mix very well and simmer for a few seconds. Check the taste. If you get a tangy taste from the tomatoes, then you can add ½ teaspoon sugar. You can also add 2 to 3 tablespoons cream at this step and mix well.
37. Switch off the flame and add 1 tablespoon chopped coriander leaves.
38. Mix well and Serve mushroom paneer With khasta roti, phulka, naan, jeera paratha and even pooris. You can also serve paneer mushroom gravy with a mildly spiced rice like cumin rice, peas pulao, ghee rice.
More Paneer recipes
Mushroom Paneer
Ingredients
for masala paste
- 2 tablespoons oil
- 1 cup chopped onion or 1 large onion or 115 grams onion
- ¾ cup chopped tomatoes or 1 large tomato or 115 grams tomatoes
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 2 tablespoons cashews
- 3 to 4 tablespoons water for grinding
for gravy
- 1 tablespoon oil
- 1 small to medium tej patta (indian bay leaf)
- ½ teaspoon shahjeera (caraway seeds)
- 200 grams white button mushrooms
- ¼ teaspoon kashmiri red chilli powder
- ¼ teaspoon black pepper powder
- 1 cup water
- salt as required
- ¼ teaspoon garam masala powder
- ¼ teaspoon kasuri methi - crushed (dry fenugreek leaves)
- 200 grams paneer (cottage cheese)
Instructions
preparation
- Rinse or wipe dry the button mushrooms. Slice off a bit of the base stalk. Then slice or chop mushrooms. Keep aside.
- Peel, rinse and chop onion, garlic and ginger. Also chop tomato. Keep aside.
making paste
- Heat 2 tablespoons oil in a pan or kadai. add the chopped onion.
- Mix and then saute on a low to medium flame till the onion starts turning golden.
- Then add the chopped ginger, garlic and saute till the raw aroma of both ginger and garlic goes away.
- Next add the chopped tomatoes and 2 tablespoons whole cashews.
- Mix very well and begin to saute the tomatoes on a low flame.
- If the tomatoes start sticking to the pan, then you can sprinkle some water. Stir and continue to saute.
- Saute till the tomatoes soften very well. Switch off flame and let this onion-tomato mixture become warm or cool down at room temperature.
- Then take this mixture in a grinder jar.
- Add 3 to 4 tablespoons water and grind to a smooth paste. Keep aside.
making mushroom paneer
- Now heat 1 tablespoon oil in the same pan. Add 1 small to medium tej patta and ½ teaspoon shahi jeera (caraway seeds).
- Fry till the shahi jeera splutters. If you do not have shahi jeera, then you can use jeera (cumin seeds) or else skip shahi jeera.
- Now add the chopped mushrooms. mix them well.
- Begin to saute them on a low flame stirring often.
- The mushrooms will release water when cooking.
- Continue to saute stirring often till all the water dries up. the entire mixture should be dry before you proceed to the next step.
- Now add ¼ teaspoon kashmiri red chilli powder and ¼ teaspoon black pepper powder. mix very well.
- Now add the ground onion-tomato-cashew paste and mix very well.
- Saute stirring non-stop for 4 to 5 minutes. then add 1 cup water and mix again very well.
- Season with salt as per taste and mix again. On a low flame let the gravy come to a boil.
- Then add ¼ teaspoon garam masala powder and ¼ teaspoon kasuri methi (crushed). mix again well.
- Now add 200 grams paneer chopped in cubes or squares.
- Then add ¼ cup grated or crumbled paneer. You can use 3 to 4 cubes from the 200 grams paneer and crumble them and add.
- Mix very well and simmer for a few seconds.
- Switch off flame and add 1 tablespoon chopped coriander leaves.
- Mix well and serve mushroom paneer gravy with tandoori roti, phulka, naan, butter naan, pudina paratha, kerala parotta and even pooris.
- This mushoom paneer curry also goes well with a mildly spiced rice like cumin rice, garam masala rice, matar pulao, ghee rice, kuska rice, saffron rice.
Your site is a one stop solution for all the cooking at our home
Thanks a ton ????????????????
welcome jyoti and thank you ????
Thanks for this receipe.My son loved the mushroom paneer!! Your website is my all time favourite.
thanks shikha. glad to know.