Wednesday, July 2, 2008

Mushroom Mattar Paneer Masala

This is a quick recipe to make when you have guests at home for lunch or dinner. This recipe does not require any prior marination and takes only about 30 minutes to cook. For a richer gravy add cashew nuts or kharbuja or melon seeds. These are beautiful cream colored seeds and we also used these to make craft in school.

250 gms cubed paneer
1/2 cup peas or mattar
1/2 cup diced mushroom
2 medium red onion
1/2 teaspoon ginger
6-7 cashew nuts (optional)
1 1/2 tablespoon kharbuja or melon seeds
2 tomatoes
1 cup curd
1/2 cup milk or cream
1/2 teaspoon sugar
1 green chili
3/4 teaspoon chili powder
1 1/4 teaspoon cumin seeds or jeera
1 small piece cinnamon stick
4 cloves
2 cardamoms
1/2 teaspoon garam masala powder
salt for taste
coriander or cilantro for garnishing

Cut the panner into equal sized cubes. Fry the panner on a greased pan until light brown on all sides. In the same pan cook chopped mushrooms till soft. Boil a cup of water and blanch the peas.
Mean while, in 2 tablespoon hot oil, fry jeera, cardamom, cloves, cinnamon and turmeric powder. Then add chopped green chili, ginger and onion. Fry til the onion is light brown. Add chopped tomatoes and cook till they are soft. Grind the spices, onion and tomato into a gravy with cashew nut or kharbuja seeds.
Add paste into a pan and cook on low heat, stirring the gravy, for around 10 minutes. Add curd and milk and mix well. Cook on low heat for another 5 minutes and add chili powder, garam masala, sugar, peas, mushroom and paneer. Add salt for taste and garnish with cilantro. I usually make this recipe and let it stay for 15 minutes before serving so that the peas, mushroom and mainly the panner absorb all the flavor from the gravy.

Preparation time: 30 minutes
Serves: 3-4

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