Paneer Mushroom Masala

Have you ever been in a situation where you have liked a dish served at a restaurant so much that it got so etched in your memory, compelling you to recreate a similar one by yourself? Though it has happened to me few times the one that I recall very well is Paneer Mushroom Masala served at a vegetarian restaurant in Pune, India. If you have read my previous posts you would be knowing my craze for non-veg dishes and how much I preferred having non veg dishes rather than veg dishes. But this particular dish completely caught me off guard and I found myself going to the restaurant ever since, for the sole reason of having their Paneer Mushroom Masala.

After few futile attempts at recreating the dish, ever since I started cooking, I should say that this one came very close! After all, it was the proper ratio and combo of ingredients that mattered and I learnt it the hard way. The blend of freshly powdered spices with sauteed ground onion-tomato-cashew mixture gives a lot of flavour to this creamy rich gravy. As in other dishes, I have made this with my choice of ingredients. I love the taste of golden stir fried paneer in my dishes and the flavour imparted by green bell pepper. The use of butter instead of oil gives a rich taste to the dish but since I wanted to cut down on butter, I used it only for stir frying paneer. This dish goes well with Chapati/Roti/Naan.

Ingredients:

Paneer - 10 oz(283 g)

Big White onion - 1 chopped

Tomatoes - 2 pureed

Green bell pepper(Capsicum) - 1 chopped

Mushrooms - 10 oz(283 g) sliced

Bay leaves - 2

Ginger Garlic paste - 2 tsp

Chilly Powder - 3/4 tsp

Turmeric Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Cumin Powder - 3/4 tsp

Garam masala - 3/4 tsp

Salt to taste

Cashews - 2 tbsp

Poppy seeds - 1.5 tsp

Kasoori methi(Dried Fenugreek Leaves) - 1 tsp

Milk - 3/4 cup

Tomato Ketchup - 1 tbsp

Chopped Cilantro - for garnish

Oil/Butter for cooking

Butter for stir frying paneer

To dry roast:

Cinnamon stick - 2.5" long

Cloves - 6

Cardamom seeds - 1/4 tsp

Star anise - 1

Method:

• Dry roast the ingredients mentioned above on medium heat until the colour slightly changes and you get the aroma of roasted spices.
• Cool and grind well. Keep aside.
• Grease the cooking pan with enough butter over high heat(gas 8) and stir fry paneer until golden brown. Keep aside.
• Heat oil/butter in the same pan and saute onions till brown.
• Add ginger garlic paste and saute till raw smell goes.
• Cool and grind to a paste. Keep aside.
• Grind cashews and poppy seeds to a paste adding enough water.
• Heat oil in the cooking pan and saute bay leaves for some time.
• Add the onion paste and ground spices kept aside before. Saute for few seconds.
• Add tomato puree and mushrooms and continue cooking till mushrooms are cooked well.
• When the mushrooms are half cooked add the chopped green pepper.
• Add chilly powder, turmeric powder, cumin powder, coriander powder, garam masala, enough salt and saute till raw smell of spices go.
• Add crushed kasoori methi. Mix well.
• Add cashew-poppy seeds paste along with milk and enough water.
• Bring to a boil.
• Reduce heat to low and add fried paneer pieces.
• Cook for few minutes with closed lid.
• Open the lid and add ketchup and mix well.
• Garnish with cilantro and remove from heat.
• Serve hot with Roti/Naan/Chapati.

This goes to Weekend Wokking:Cheese hosted by Yasmeen of Health Nut and started by Wandering Chopsticks.

Pooja.

Other Vegetarian Dishes: