Paneer Mushroom Masala

Paneer cheese and mushrooms are two of my very favorite ingredients, and I can think of few combinations that are as pleasing to me, especially simmered in a spicy tomato based creamy gravy. The addition of freshly ground roasted spices provides a deliciously pungent undertone to this hot dish, while the cashews impart a subtle nuttiness that compliments the earthy mushrooms and the big chunks of fried paneer cheese. Truly, there is a unique burst of flavor in every single bite.

I daresay it's as good as exquisitely prepared matar paneer.

Paneer Mushroom Masala

Recipe by Lisa Turner Cuisine: Indian Published on August 14, 2009 Tender mushrooms and fried pieces of creamy paneer cheese simmered in a rich tomato curry sauce seasoned with smoky dry-roasted spices Preparation: 25 minutes Cooking time: 30 minutes Print this recipe Masala: 1 cinnamon stick 6 cloves 1 teaspoon cumin seeds 1/4 teaspoon cardamon seeds 1 star anise Cashew paste: 1/4 cup raw cashews 1 1/2 teaspoons poppy seeds Curry: 3 tablespoons butter or oil 14 oz (400 g) paneer cheese, cubed 1 large onion, finely chopped 1-inch piece fresh ginger, minced or grated 1 clove of garlic, minced or crushed 1/2 teaspoon chili powder 1 1/2 teaspoons turmeric 1 teaspoon garam masala 3/4 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon cayenne 2 to 3 green chilies or jalapeños, seeded and chopped 2 fresh bay leaves 2 fresh mint leaves, finely chopped 3 medium tomatoes, finely chopped 14 oz (400 g) mushrooms, sliced 2/3 cup fresh peas 3/4 cup cream or plain whole fat yogurt 1 teaspoon dried fenugreek leaves (methi) 1 1/2 teaspoons sea salt, or to taste fresh chopped parsley for garnish Instructions: Toast the cinnamon stick, cloves, cardamon seeds, star anise and cumin seeds in a dry unoiled frying pan over medium-low heat until the cumin seeds change color a few shades and the spices are aromatic. Transfer to a spice grinder and grind until you have a powder. Set aside. In a mortar and pestle or small food processor, grind the cashews and poppy seeds together with a few tablespoons of water into a paste. Set aside. In a large frying pan, heat 2 tablespoons of butter or oil over medium heat. When hot, add the paneer cheese cubes and cook, gently flipping the cubes often, until the paneer is golden brown on all sides. Remove with a slotted spoon and set aside. Heat the remaining tablespoon of butter or oil in a large saucepan over medium heat. When hot, add the onions to the pan and stir for 5 minutes until they soften and begin to brown. Add the ginger and garlic, and stir for another minute. Now add the ground dry-roasted spices, chili powder, turmeric, garam masala, ground coriander, ground cumin, paprika, paprika, cayenne, ground cumin, coriander, garam masala, chilies or jalapeños, bay leaves and mint. Stir for another minute. Add the chopped tomatoes and mushrooms to the pan and simmer until the mushrooms just begin to turn tender. Toss in the fresh peas, cream, cashew paste, fenugreek leaves and salt, and continue to simmer until the peas are cooked — about 10 minutes. Reduce the heat to low, add the fried paneer cheese cubes, cover, and gently simmer for another few minutes. Remove the bay leaves before serving. Serve hot with any Indian flatbread or over fresh cooked white rice. Makes 4 to 6 servings

Other recipes you are sure to enjoy:
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Macaroni and Paneer Cheese
Mattar Paneer
More Matar Paneer

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