Paneer Mushroom

22 Jul

My substitute for meat is Paneer! Hard Cottage cheese(found in Indian stores) works better for Indian recipes or Tofu can be used as a healthier option. I prefer Paneer. I generally avoid eating non-vegetarian food on Thursdays. On religious grounds it would be fasting. Fasting is not eating in general or eating only the ‘allowed’ food. But not eating is not an option for me. So eating vegetarian serves the purpose and satisfies me from the inside. Paneer Mushroom is something which is served mostly in restaurants in India and it is not a common dish as many people don’t like mushrooms. This is a dish that you can try only when you know your guests well. An advantage is my husband never complains about what he gets on his plate. He will eat all my experiments on his plate! Lucky me.

Tip : You can add Kasuri methi(Dried fenugreek leaves) about a teaspoon in the end just before turning off the heat for that extra flavor!

All you need :

  1. Paneer or Hard Cottage cheese or Tofu cut into cubes about 1 cup
  2. 10 -15 quartered or sliced mushrooms (I prefer button mushrooms)
  3. 1 medium roughly chopped Onion
  4. 1 tbsp Ginger Garlic Paste
  5. 1/2 cup Tomato chopped fine or pureed
  6. Ketchup just a blob
  7. 1 tbsp Cashews
  8. 3 tbsp Yogurt
  9. 1 tbsp Coriander powder
  10. 1 tsp Cumin powder
  11. 1/2 tsp Turmeric
  12. 1 tsp Garam masala powder or curry powder
  13. Hing/Asafoetida a pinch
  14. 1/2 tsp Cumin seeds
  15. Sugar a little, may be a pinch or two
  16. Salt as required

Ready, Set, Go :

1. Heat a little water in a pan. Add chopped onion, ginger and garlic and saute till  tender.  Add cashews , drain the water and blend to a fine paste.
2. In the same pan heat 1 tsp of oil and saute the paneer cubes till light brown. Set aside.
3. In the same pan on medium heat add the remaining oil and add hing/asafoetida and cumin seeds, cook for a minute and add the onion paste with salt and turmeric and cook while stirring for 3-4 minutes, add the tomato puree, a blob of ketchup and coriander powder and cook till oil separates. This may splutter so be careful.
4. Add in the mushrooms. Reduce heat mix and add yogurt. Mix well till the yogurt mixes in the gravy, add cumin powder garam masala and cook for 3-4 minutes till the mushrooms are tender. Add sugar and a little water, mushrooms tend to sweat so adjust the water accordingly and finally add paneer. Cover and let it cook for 2-3 minutes. Turn off the heat. Garnish with cilantro.Serve hot with roti, or rice.

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