Friday, 8 July 2011

Mushroom Matar Paneer


Ingredients -

Paneer - 250 g
Mushrooms - 200g
Peas - 1 cup
Ginger-Garlic paste -2 tbs
Onion chopped- 2 medium
Turmeric powder - 1/2 tsp
Coriander Seeds - 2 tsp
Cumin Seeds -   3 tsp
Pepper corns - 1 tbsp
Black cardamom - 1
Cinnamon stick - 1 small
Red chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Tomatoes chopped - 2 large
Coriander chopped - 1 tbs
Oil - 6 tbs + frying
Butter - 2 tsp
Water - 1/2 cup

Method -

  Clean the mushrooms and cut it into pieces. Heat a frying pan and put butter and saute the mushrooms in it, take it out and put oil and fry the paneers till  light brown, remove the excess oil and add the onions and fry till golden brown.
  Grind all the dry masala to a fine paste putting little water in it. Now add all the Ground masala with the ginger-garlic paste in the pan and stir for  a few seconds, add the turmeric, red chilli powder , salt and keep stirring  on a low heat, then put the chopped tomatoes and the peas and keep frying till the oil separates. A little water can be added if the peas are not cooked.
  Add the mushrooms in it and mix it well with the masala. Add 1/2 cup of water and bring it to boil , after that add the paneer and simmer it for about 5 minutes, mix in the garam masala powder and take it off the gas, garnish it with a bit of cream or coriander leaves and relish it with rumali rotis, chapati or paranthas.






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