Paneer Stuffed Mushroom Masala Recipe
Paneer Stuffed Mushroom Masala Recipe is a lip smacking dish of rich paneer stuffed into button mushrooms, and the mushrooms are dunked in a flavourful spicy tomato gravy. Great to be served at dinner parties or just as a weekend meal.
Paneer Stuffed Mushroom Masala Recipe is a lip smacking gravy dish with paneer and mushrooms as the star ingredients. Mushrooms are stuffed with crumbled paneer and dunked in a spicy tomato gravy. This dish can be served with both naans as well as jeera rice.
You could serve it at dinner parties or just as a weekend treat to your family.
Serve Paneer Stuffed Mushroom Masala Recipe along with Cheese Garlic Naan Recipe, Pudina Pyaz Kachumber Salad Recipe - Mint & Onion Salad, Boondi Raita Recipe Spiced With Black Salt followed by a dessert of Paan Matka Kulfi Recipe.
Try our other Mushroom Recipes:
20 M
25 M
45 M
5 Servings
Ingredients
- 400 grams Button mushrooms , washed and cleaned
- Salt , to taste
- 1 tablespoon Cooking oil For the paneer stuffing
- 100 grams Paneer (Homemade Cottage Cheese) , crumbled
- Salt , to taste
- 1 teaspoon Black pepper powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Cumin powder (Jeera)
- 1/3 cup Onions , finely chopped
- 2 sprig Mint Leaves (Pudina) , finely chopped For the tomato gravy
- 1 teaspoon Whole Black Peppercorns
- 4 Dry red chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander seeds
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1 inch Cinnamon stick
- 1 Star anise
- 1 tablespoon Cooking oil
- 1/2 cup Milk
- 1 cup Homemade tomato puree
- 6 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- Water , as required
- Salt , to taste
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 sprig Coriander (Dhania) Leaves , finely chopped to garnish
How to make Paneer Stuffed Mushroom Masala Recipe
To begin making the Paneer Stuffed Mushroom Masala Recipe we will first make the filling for the stuffed mushrooms.
In a mixing bowl, combine the crumbled paneer along with salt, black pepper powder, cumin powder, garam masala powder, onions, and mint leaves.
Mix until well combined.
Gently remove the stem of the mushroom, keeping the semicircular base of the mushroom intact.
In a bowl, toss these mushrooms with salt and oil.
Stuff the mushrooms with small cherry sized paneer filling balls and smoothen the top.
Heat a skillet with a few drops of oil, on medium-high flame, now gently place each of the paneer stuffed mushrooms in the pan.
Cover with a lid and cook on medium flame, until the mushrooms are cooked through. This will take anywhere between 5-7 minutes.
Turn off the flame once the mushrooms are done and allow it to rest.
Heat a skillet on medium flame, to this add the whole spices - whole black peppercorns, dry red chillies, cumin seeds, coriander seeds, cardamom, cloves, cinnamon stick and star anise for 4-5 minutes until the aroma wafts in the air.
Turn off the flame, and allow the whole spices to cool down. Transfer to a mixer jar and grind to a coarse powder.
Heat a kadai on medium flame, add oil, once the oil is hot, add the ginger, garlic and saute for about a minute.
Into this kadai, add the tomato puree and allow it to come to a boil.
Once it comes to a brisk boil, reduce the flame and add the freshly ground roasted spices, turmeric powder, salt and milk. Mix vigorously and add water to adjust the consistency of the gravy to your liking.
While the gravy is bubbling, gently drop the paneer stuffed mushrooms into this tomato base and the curry is done. Give it a taste and adjust the salt and spices accordingly.
Turn off the heat and transfer the Paneer Stuffed Mushroom Masala Recipe to a serving bowl.
Serve Paneer Stuffed Mushroom Masala Recipe along with Cheese Garlic Naan Recipe, Pudina Pyaz Kachumber Salad Recipe - Mint & Onion Salad, Boondi Raita Recipe Spiced With Black Salt followed by a dessert of Paan Matka Kulfi Recipe.
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