Rate this Article:
PrintMUSHROOMS, PEAS, AND PANEER
Paneer is a traditional cheese made from rich milk and is most popular with northern Indians. Rajasthani farmers eat this dish for lunch with thick parathas as they work in the fields.
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the ghee or vegetable oil in a frying pan and fry the paneer cubes until they are golden brown on all sides. Remove and drain on kitchen paper.
- Grind the onion, mint, coriander, chillies, garlic, and ginger in pestle and mortar or food processor to a smooth paste.
- Remove and mix in the turmeric, chilli powder, if using, garam masala, and salt.
- Remove the excess ghee or oil from the pan, leaving about 1 tablespoons.
- Heat and fry the paste until the raw onion smell disappears and the oil separates.
- Add the mushrooms, peas, and paneer. Mix well.
- Cool the mixture and gradually fold in the yogurt. Simmer for about 10 minutes.
- Garnish with a sprig of mint and serve hot.
INGREDIENTS
- 75 ml Cooking oil
- 250 grams paneer, cubed
- 1 onion, finely chopped
- A few fresh mint leaves, chopped
- 50 grams fresh coriander (cilantro), chopped
- 3 fresh green chillies, chopped
- 3 garlic cloves, roughly chopped
- 1 inch piece fresh root ginger, sliced
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder (optional)
- 1 teaspoon garam masala
- Salt
- 225 grams tiny button (white) mushrooms
- 225 grams frozen peas, thawed and drained
- 175 ml natural (plain) yogurt, mixed with 1 teaspoon corn flour (corn starch)
- Fresh mint sprig, to garnish
2 comments for “Mushrooms, Peas, and Paneer”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved