Shahi Matar Mushroom Paneer

Name: Shahi Matar Mushroom Paneer
Total time: 2100 s
Yield: 2–3 servings
Ingredients: 1 cup frozen green peas (about 150 grams); 5.5 –7 oz paneer, cubed (150–200 grams); 1 package mushrooms, sliced (about 7 oz/200 grams); 3 –4 onions, thinly sliced; 5 –6 tomatoes; 2 –3 green chilies; 1/2 -inch piece ginger; 10 –12 cashews; 1 teaspoon cumin seeds; 1 teaspoon dried fenugreek leaves (kasuri methi); 2 tablespoons whole wheat flour (bedmi atta); 1 –2 teaspoons mixed vegetable masala or curry powder; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon dried mango powder (amchur); 1 teaspoon garam masala; Salt to taste (preferably sendha namak/rock salt); 1 –2 tablespoons vegetable oil; 1 –2 tablespoons ghee (clarified butter); 1 teaspoon asafoetida (hing); 3 –4 tablespoons whipped fresh cream or heavy cream; as needed Chopped cilantro; Red chili flakes as needed for garnish

Meenakshi Verma( Home Chef) @vegetarianzaika_01

Sahibabad Ghaziabad

Every year on International Women's Day, we honor and show love to women in all areas of life, including at home. On this day, women are also made aware of their rights.

Meenakshi Verma( Home Chef) @vegetarianzaika_01

Sahibabad Ghaziabad

Every year on International Women's Day, we honor and show love to women in all areas of life, including at home. On this day, women are also made aware of their rights.

Saved

Ingredients

30–35 minutes

2–3 servings

1 cupfrozen green peas (about 150 grams)
5.5–7 oz paneer, cubed (150–200 grams)
1 packagemushrooms, sliced (about 7 oz/200 grams)
3–4 onions, thinly sliced
5–6 tomatoes
2–3 green chilies
1/2-inch piece ginger
10–12 cashews
1 teaspooncumin seeds
1 teaspoondried fenugreek leaves (kasuri methi)
2 tablespoonswhole wheat flour (bedmi atta)
1–2 teaspoons mixed vegetable masala or curry powder
1 teaspoonturmeric powder
1 teaspoonred chili powder
1 teaspoondried mango powder (amchur)
1 teaspoongaram masala
Salt to taste (preferably sendha namak/rock salt)
1–2 tablespoons vegetable oil
1–2 tablespoons ghee (clarified butter)
1 teaspoonasafoetida (hing)
3–4 tablespoons whipped fresh cream or heavy cream
as neededChopped cilantro
Red chili flakes as needed for garnish

Saved

Steps

30–35 minutes

1

In a large bowl, combine the mushrooms, green peas, a little turmeric, 1 teaspoon oil, and whole wheat flour. Mix well. Heat oil in a pan, add the mushroom and peas mixture, and sauté on medium heat. Meanwhile, make a tomato paste.
2

Remove the sautéed mushrooms and peas and set aside. Add the remaining oil to the pan and heat. Add cumin seeds and let them splutter. Add onions and asafoetida, and sauté until the onions turn light golden brown.
3

Add the spices and sauté. Then add the tomato paste.
4

Add salt and a little chili flakes, mix, and cook until the oil separates. Add the mushrooms and peas back in, cover, and cook on low heat for 3–4 minutes.
5

Add the paneer and cream, mix, and cook on low heat for 1 minute, stirring continuously.
6

Transfer to a serving bowl. Garnish with cream, chili flakes, and chopped cilantro. Serve with paratha, roti, or naan.