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Paneer Mushroom

This recipe is a heavenly combination of paneer and mushroom that is simmered in a spicy tomato based creamy gravy. Its a recipe straight from the Awadhi Cuisine. Awadhi Cuisine is from the city of Lucknow.


150 gms mushrooms (sliced)

150 gms paneer cubes

3 onions, chopped finely

100 gm Tomato finely chopped

1/2 tsp shahjeera (black cumin seeds)

1 or 2 tsp ginger garlic paste

1/2 tsp white pepper powder

1/2 tsp red chili powder

2 tsp Coriander Powder

50 gm Poppy seeds

25 gm Cashew

2 tbsp butter

2 tbs oil

1/2 cup coriander leaves

1/2 tsp garam masala powder

Salt as taste

Method :

Wash the mushroom Thorley in turmeric water. Fry paneer and when golden, remove and set aside.

Grind cashew and poppy seeds to a paste. Make tomato in to fine puree.Heat oil in a pan, when oil will hot add cumin seeds. After it crackle add chopped onions, fry till golden brown. Add ginger garlic paste and simmer for 5 minutes. Add chilli powder, coriander powder, cashew and poppy seeds paste.

Let the contents boil well. Add paneer, mushroom and stir well. Sprinkle garam masala powder and pour 3/4 cup of water and bring it to boil. Check the consistency

Add salt and cook it for 1 minute. Add butter, coriander leaves let it boil for a few minutes and remove from stove. Serve with any Indian flatbread or over hot basmati rice.

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