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Mushroom paneer roast
Serves 1
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Mushroom paneer roast
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Serves 1
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Directions
1
Take a pan and keep it on low flame.
2
Add coriander seeds, cumin seeds, fennel seeds, and pepper.
3
Roast for 3 to 5 minutes until the color changes on low flame.
4
Once the color changes, transfer the spices to a dry plate and let them cool to room temperature.
5
Transfer the cooled spices to a mixer jar or blender.
6
Mix until it becomes a fine powder and set aside.
7
Take another pan and keep the flame medium.
8
Add oil along with mustard seeds, urad dal, cumin seeds, garlic, curry leaves, onion, and green chili.
9
Sauté well for three minutes.
10
Now add the tomatoes and sauté for two minutes.
11
Keep the flame low.
12
Add turmeric powder, red chili powder, coriander powder, along with some salt.
13
Keep the flame medium.
14
Mix it all for 10 seconds.
15
Add some water.
16
Let it boil for two minutes.
17
Now add the mushrooms.
18
Mix it all and let it cook for 4 to 5 minutes.
19
Now add 1 tablespoon of the coriander mixture masala along with paneer cubes and coriander leaves.
20
Keep the flame high and mix it all for 20 to 30 seconds.
21
Switch off the flame and close the lid.
22
After 5 minutes, open the lid.
23
Serve and enjoy!
Ingredients
200 g Mushroom
200 g Paneer
15 ml coconut oil
1 medium size onion, chopped
1 medium size tomato, chopped
1 teaspoon mustard seeds
1 teaspoon Urad dal
0.5 teaspoon Cumin seeds
6 Garlic Chopped
Curry leaf
2 green chilli chopped
0.5 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
1.5 teaspoon coriander powder
Coriander leaf
1 tablespoon coriander seeds
0.5 tablespoon cumin seeds
0.5 tablespoon fennel seeds
0.5 tablespoon pepper cons
Salt
Equipment
pan
mixer jar
blender
Tips
If you don't bully yourself, your kids will learn that.
If you love your body, they will love theirs.
Be the change, create the change, and raise the change.
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