MUSHROOM MATAR PANEER GRAVY RECIPE |
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Matar mushroom paneer is another classic Indian gravy prepared with mushrooms, peas and paneer. It is creamy, delicious and tastes heavenly with rotis, naan, paratha or with any pulao. Follow my step by step photo recipe to prepare Mushroom Matar Paneer gravy. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
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RECIPE FOR MUSHROOM MATAR PANEER GRAVY
Coarse : Lunch / Dinner
Cuisine : Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 30 min
Total Time : 40 min
- green moong dal curry
- bhindi do pyaza
- green peas masala
- methi matar malai
- soya chunks curry
- cauliflower kurma
- capsicum gravy
- dhaba style matar paneer
- punjabi lobia masala
INGREDIENTS
- 2 tbsp oil
- 3 cloves
- 1 cinnamon stick
- 2 cardamom
- 1 tsp fennel seeds
- 1 black stone flower
- 1 cup onion paste
- 2 green chili
- 1 tbsp ginger garlic paste
- 1 cup tomato puree
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1/2 tsp Garam Masala powder
- 1/2 tsp kitchen king masala powder
- 1/4 tsp cumin powder
- 1 cup mushrooms - cut in half
- 1/2 cup peas
- 200 g paneer cubes
- 2 tsp kasoori methi
TO GRIND
- 1 tsp poppy seeds
- 12 cashews
- 1/4 cup water
- thengai paal sadham
- ghee rice
- peas pulao
- ulunthu sadham
- spinach corn rice
- sambar sadham
- paneer peas pulao
- soya pulao
- corn pulao
- mint coriander rice
PROCEDURE
- grind raw onions and keep it ready. We need 1 cup of onion paste
- grind tomatoes and keep the tomato puree ready. use juicy tomatoes
- soak cashew nuts and poppy seeds in a little hot water for 15 minutes and grind to a smooth paste
- heat 3 tbsp oil in the wide pan and temper with cloves, cinnamon stick, fennel seeds, cardamom pods and black stone flower
- add grind raw onion paste and saute on medium flame until it turns light brown
- now add ginger garlic paste and slit green chillies and saute continuously until the rawness of paste goes
- next, add pureed tomato, turmeric powder, red chilli powder, coriander powder, garam masala powder and kitchen king masala powder
- mix well and cook the spices and tomatoes together in medium flame for 5-7 minutes until it oozes out oil
- add sliced mushrooms and saute for 3 minutes in medium flame and followed by add peas and paneer
- mix everything together and cook in low medium heat for 2 minutes or until it just gets incorporated well witht the gravy
- after 2 minutes add ground cashews poppy seeds paste and 1 cup water into the mixture
- add salt and mix well, cover with lid and cook on low medium flame for next 5 minutes
- once the oil started to float on top of the gravy, switch off the flame and garnish with chopped coriander leaves
- serve with chapathi, roti or pulao
- Enjoy!
- adjust spice level according to your taste
- if you want to save time, saute the mushrooms and paneer separately
- adjust the consistency of the gravy according to your personal preferences
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MUSHROOM MATAR PANEER GRAVY WITH STEP BY STEP PHOTO RECIPE
heat oil in the pan and temper with cloves, cinnamon stick, cardamom pods, fennel seeds and black stone flower
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