Mushroom paneer roast

Directions

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

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