Mushroom paneer roast
Serves 1
Directions
- 1Take a pan and keep it on low flame.
- 2Add coriander seeds, cumin seeds, fennel seeds, and pepper.
- 3Roast for 3 to 5 minutes until the color changes on low flame.
- 4Once the color changes, transfer the spices to a dry plate and let them cool to room temperature.
- 5Transfer the cooled spices to a mixer jar or blender.
- 6Mix until it becomes a fine powder and set aside.
- 7Take another pan and keep the flame medium.
- 8Add oil along with mustard seeds, urad dal, cumin seeds, garlic, curry leaves, onion, and green chili.
- 9Sauté well for three minutes.
- 10Now add the tomatoes and sauté for two minutes.
- 11Keep the flame low.
- 12Add turmeric powder, red chili powder, coriander powder, along with some salt.
- 13Keep the flame medium.
- 14Mix it all for 10 seconds.
- 15Add some water.
- 16Let it boil for two minutes.
- 17Now add the mushrooms.
- 18Mix it all and let it cook for 4 to 5 minutes.
- 19Now add 1 tablespoon of the coriander mixture masala along with paneer cubes and coriander leaves.
- 20Keep the flame high and mix it all for 20 to 30 seconds.
- 21Switch off the flame and close the lid.
- 22After 5 minutes, open the lid.
- 23Serve 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
panmixer jarblender
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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