For the final day of BM#47, bookmarked theme, I have a recipe from my Mom's dairy a recipe she saw in some TV Show. Paneer regularly features in our weekly menu. It is one ingredient that my kids love, so much so that they prefer this over any non veg dish as well. We made this dish when we had our cousin and his wife and non veg was also part of the menu.
However all three of them wanted only Paneer and not the non veg that was made. This paneer was the vegetarian option, so hubby dear was saying they should let the vegetarians have something to eat. Boys were more keen on the paneer and not the mushroom. They were clear that they wanted the mushroom to be removed and just the paneer to be given.
Paneer Mushroom Curry
Paneer - 1 cup
Mushroom - 1 cup
For the ground masala
Coriander stalks - 1/2 cup
Cashews - 1/2 cup
Tomato - 3 -4 nos
Grind together coriander stalks, cashews and tomatoes to a fine paste.
For the Gravy
Shah Jeera - 1 tsp
Ginger Garlic paste - 1/2 tsp
Garam Masala - 1/2 tsp
Cumin powder - 1/2 tsp
Red chili powder - 1 tsp
Curds/ Yogurt - 1/2 cup
Salt to taste
Turmeric powder a pinch
Oil - 2 tsp
How to make Paneer Mushroom Curry
Bring half a pan of water to boil, add cleaned mushroom along with a pinch of turmeric and salt. When the water gets to rolling staage, switch off, drian and keep the mushroom aside.
Heat a non stick pan with oil, add shah jeera, once it starts to crackle, add garam masala, red chili powder, cumin powder, ginger garlic paste, ground masala. Fry well till the masala is well cooked, then simmer and add the curds and mix well.
Next add the paneer, mushroom and just enough water for required gravy. Bring to boil and simmer till the gravy thickens.
Serve hot with rotis.
You can add the water used for boiling mushroom. Water can be as per your gravy requirement.
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