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Paneer Mutter Mushroom

  • 3servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, B9, H
MineralsCopper, Natrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200 gms paneer (cottagte cheese) cubes

  2. 100 gms green peas

  3. 6 to 7 chopped mushrooms (khumbh)

  4. 1 chopped capsicum

  5. 2 to 3 chopped onions

  6. 2 to 3 whole dry kashmiri red chillies

  7. 2 to 3 slit green chillies

  8. 1 tsp cumin seeds (jeera)

  9. 1 tsp mustard seeds ( rai / sarson)

  10. 1 tsp fennel seeds (saunf)

  11. 1 tsp turmeric powder (haldi)

  12. 1 tsp chilli powder

  13. 1 tsp coriander (dhania) powder

  14. 1 tsp cumin seeds (jeera) powder

  15. 1/2 tsp asafoetida (hing)

  16. 1 tsp garam masala

  17. 1 tsp ginger-garlic (adrak-lehsun) paste

  18. salt to taste

  19. 2 tsp oil

Instructions Jump to Ingredients ↑

  1. Heat oil in a non stick pan or wok.

  2. Add the cumin seeds, mustard seeds and fennel seeds and let it crackle.

  3. Add 1/2 tsp of hing, dry red chilli and fry for 1 minute.

  4. Add the paneer and fry for 2 to 3 minutes.

  5. Add the capsicum and saute for 1 minute.

  6. Add the onions and the green chilli and saute for 2 minutes.

  7. Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.

  8. Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.

  9. Add the green peas and saute well for 1 minute till the masala is mixed properly.

  10. Add the mushroom and sir fry for 3 to 4 minutes.

  11. Add salt, toss and cover the pan and cook on a slow flame for 4 to 5 minutes.

  12. Serve hot with rotis or phulkas.

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