This paneer mushroom curry is a restaurant style recipe with a super delicious taste. The gravy is creamy, slightly tangy and mildly sweet with tender mushrooms and soft paneer in it.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 20 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: North Indian, Punjabi

Ingredients

  • 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)
  • 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 chilli powder
  • ¼ teaspoon black pepper powder
  • 1 cup water
  • salt (as required)
  • ¼ teaspoon garam masala
  • ¼ teaspoon kasuri methi (- crushed (dry fenugreek leaves))
  • 200 grams paneer ((cottage cheese))
  • 1 tablespoon coriander leaves (- chopped)

Method

Preparation

  1. Rinse or wipe dry the button mushrooms. Slice off a bit of the base stalk. Then slice or chop mushrooms. Keep aside.
  2. Peel, rinse and chop onion, garlic and ginger. Also chop tomato. Keep aside.

Making paste

  1. Heat 2 tablespoons oil in a pan or kadai. add the chopped onion.
  2. Mix and then saute on a low to medium flame till the onion starts turning golden.
  3. Then add the chopped ginger, garlic and saute till the raw aroma of both ginger and garlic goes away.
  4. Next add the chopped tomatoes and 2 tablespoons whole cashews.
  5. Mix very well and begin to saute the tomatoes on a low heat.
  6. If the tomatoes start sticking to the pan, then you can sprinkle some water. Stir and continue to saute.
  7. Saute till the tomatoes soften very well. Switch off heat and let this onion-tomato mixture become warm or cool down at room temperature.
  8. Then take this mixture in a grinder or blender jar.
  9. Add 3 to 4 tablespoons water and grind or blend to a smooth fine paste. There should not be any chunks of cashews or tomatoes in the paste. Keep aside.

Making mushroom paneer

  1. Now heat 1 tablespoon oil in the same pan. Add 1 small to medium tej patta and ½ teaspoon shahi jeera (caraway seeds).
  2. Fry till the shahi jeera splutters on low heat. If you do not have shahi jeera, then you can use jeera (cumin seeds) or else skip shahi jeera.
  3. Now add the chopped mushrooms. Stir and mix them well.
  4. Begin to saute them on a low heat stirring often.
  5. The mushrooms will release water when cooking.
  6. Continue to saute stirring often till all the water dries up. The entire mixture should be dry before you proceed to the next step.
  7. Now add ¼ teaspoon kashmiri red chilli powder and ¼ teaspoon black pepper powder. mix very well.
  8. Now add the ground onion-tomato-cashew paste and mix very well.
  9. Saute stirring non-stop for 4 to 5 minutes. Then add 1 cup water and mix again very well.
  10. Season with salt as per taste and mix again. On a low heat let the gravy come to a boil.
  11. Then add ¼ teaspoon garam masala powder and ¼ teaspoon kasuri methi (crushed). mix again well.
  12. Now add 200 grams paneer chopped in cubes or squares.
  13. 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.
  14. Mix very well and simmer for a few seconds.
  15. Switch off heat and add 1 tablespoon chopped coriander leaves.
  16. Mix well and serve mushroom paneer with tandoori roti, phulka, naan, butter naan, pudina paratha, kerala parotta and even pooris.
  17. This gravy also goes well with a mildly spiced rice like cumin rice, garam masala rice, matar pulao, ghee rice, kuska rice, saffron rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.