Paneer Mushroom Curry

BM #114 : Week 4, Day 1
Theme : A-Z theme, Curries

This month’s alphabets for the A-Z theme are P, Q and R. I finished Q first since that’s the difficult one but for P, I knew it was going to be paneer. I have an Instant Pot Palak Paneer recipe, but decided to make this curry since I had some paneer and mushroom to be used up. I came across this recipe in YouTube and gave it a try.

My husband and son loved this curry. My husband loved the flavor of yogurt here. The recipe calls for fried onions, I used the store bought one, but you can make it at home as well. You can skip it if you don’t have it, but it gives a good flavor, so it’s definitely good to add it.

Coming from Southern part of India, rice is a must for us. It’s a good thing that these kind of Curries pair with rice as well. What I do sometimes is serve this with rice for lunch and serve it again with chapati for dinner. That way it doesn’t feel like you are eating the same curry again.

Read on for the recipe.

Recipe source: Cook Book (YouTube)

Ingredients:

  • 1 cup diced paneer
  • 3 cups sliced mushrooms
  • 1/4 cup yogurt
  • 1 tablespoon ginger garlic paste
  • 2 finely chopped green chilies or per taste
  • 3 tablespoons finely chopped coriander leaves
  • 2 tablespoons fried onions
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chili powder (or per taste)
  • 1 teaspoon garam masala
  • Salt as needed
  • 1 tablespoon oil
  • 1 medium onion, chopped finely
  • 1 medium tomato
  • 1 teaspoon ground almonds
  • 1 teaspoon dry desiccated coconut

Method:

  1. In a big bowl, add the diced paneer and mushrooms. To this, add the yogurt, ginger garlic paste, chopped green chilies, chopped coriander, fried onions, chili powder, turmeric powder, garam masala and salt. Mix carefully until the paneer and mushrooms are well coated with the yogurt mixture. Set aside.
  2. In a mixer jar, grind almonds(or cashews) with the desiccated coconut. Once it’s powdered well, add chopped tomatoes and make a purée out of it. Set aside.
  3. Heat oil or ghee in a pan. Add finely chopped onions and cook until it turns pink. Now add the tomato almond purée and cook for a couple of minutes. Reduce heat to medium low.
  4. Add the paneer mushroom mixture and cover cook until the mushrooms are done. Keep mixing in between to prevent it from sticking to the bottom of the pan. You can add a little water if the curry looks dry. Taste test and adjust seasonings. Take off the heat and serve with cooked basmati rice or roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

3 thoughts on “Paneer Mushroom Curry

  1. Srivalli Jetti says:

    Ah I did my Q first too and though my P was also decided, the Q helped me in doing it efficiently..this curry looks so rich and nice Rajani. Though my hubby wants only rice for lunch, I can’t serve this as jeera rice would be expected hehehe..gosh sometimes I feel how many different ones to make. ..anyway I am surely going to make this one and will try with rice and curry again..did you double the recipe or the use the same measurement for two meals?

    Like

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