During the week I love to make a vegetarian dish. So I decided why not notch up the normal Matar Paneer with some mushrooms. I did so and it was a hit at home.
Now without much ado let’s get to the recipe.
- 10 gms. ginger
- 5-7 garlic flakes
- 3-4 tbs. vegetable oil
- 4 medium onions cleaned, washed and finely chopped
- 1 tsp tumeric powder
- 2 tsp red chilli powder
- 1 1/2 tbs. coriander powder
- 1 tbs. cumin powder
- 1 tsp salt
- 1/2 tsp. garam masala powder
- Water as required (About 3/4 cup)
- 2 large tomatoes washed and finely chopped
- 1/3 cup peas frozen or fresh
- 400 gms. paneer (store bought)
- 350 gms button mushrooms
- 1 tbs Coriander leaves
Method: In a mixer make a paste of ginger and garlic. In a non-stick vessel add oil and the onions. Fry till golden brown. Add the ginger garlic paste and stir till the raw taste disappears. Now add tomatoes and item nos. 5-9. Cover and cook till tomatoes are pulpy and oil separates. Add the peas and mushrooms. Stir and saute for about 2 minutes. Add 1/4 cup water. Cover and cook for 10 minutes. Soak the paneer in water for sometime and add the soaked paneer into the curry. Add water if you feel the gravy is too thick. Cover and cook for 5 minutes. Stir and add garam masala powder and coriander leaves. Cook for another 2 minutes till the flavour of the garam masala is absorbed into the curry. Switch off and serve hot with chapattis/phulkas etc. Enjoy.
- Paneer also known as cottage cheese.
- Garam masala also known as allspice powder
- Mushrooms also known as khumb.