Ingredients
| Button mushrooms | 250 gram |
| Cottage cheese, (paneer) | 250 gram |
| Shahjeera (caraway seeds) | 1/2 tea spoon |
| Onion (payaz) slice | 1 big |
| Tomato (tamater) slice | 1 medium |
| Ginger garlic paste (adrak lahsun) | 2 tea spoon |
| Pepper powder (kali mirch) | 1/2 tea spoon |
| Red chili powder (lal mirch powder) | 1/2 tea spoon |
| Mustard oil (sarso ke tel) | 2 table spoon |
| Salt | to taste |
| Hot spices (garam masala) powder | 1/4 tea spoon |
For garnish |
|
| Ginger julienne | |
| Coriander leaves |
hot spicy mushroom masala
Method
- 1. Wash mushrooms and slice them.
- 2. Cut paneer into thin strips and keep aside.
- 3. Crush both ginger and garlic freshly in a mortar pestle.
- 4. Heat mustard oil in a pan. Add caraway seeds and let them crackle.
- 5. Add onions sauté until light brown.
- 6. Add crushed ginger garlic, red chilli powder, pepper powder and cook it for further 2-3 minutes.
- 7. Add mushrooms and cook it for more 5-7 minutes or till mushrooms are cooked.
- 8. Now add paneer stripes and cook it for further 4-5 minutes, stirring in between.
- 9. Add tomato slices and sauté it for 4-5 minutes more.
- 10. Towards the end sprinkle hot spices and stir.
- 11. Remove it in a bowl and garnish with the ginger julienne and fresh coriander.
- 12. Serve “Mushroom Paneer sabzi” with Phulkas.
- Recipe Type : Curries, Mushroom curries, Vegetarian
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