Paneer & Mushroom Masala

My daughter is an absolutely Paneer freak, so much so that if she could only eat paneer, that'll the best for her. So, I am ought to prepare something with Paneer atleast twice a week. To add Mushroom in her diet, I thought to prepare this combo and it was loved by everyone in my family. Paneer and mushroom combo work really well. Earthy flavour an meaty texture of mushroom and chewy texture of fried paneer are absolute heavenly combo. Paneer and mushroom simmered in a tomato-onion based creamy gravy will just make your mouth water. I tried this healthy version of No cream no butter no loads of cashews, from Aipi of US Masala and Now it has become our family favorite. I followed most of her recipe, but changed here and there for experiment purpose, like instead of yogurt, I used milk and it also gave an creamy texture. 

I use Shiitake Mushroom in my diet for its goodness. Shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. Not only are Shiitake mushrooms packed with more flavor than most of the little white button mushrooms sold most commonly in supermarkets, they are also full of high quality nutrients. The woodsy, pungent flavour of this meaty shiitake is one of the more flavourful and used in many Asian dishes. However, shiitake mushrooms contain high levels of protein, potassium, niacin, B vitamins, phosphorus, magnesium, and calcium. Shiitake Mushroom is also good source of Iron, Vitamin C, and Fiber. Here are some of the health benefits of Shiitake Mushroom :

1. It invigorates your Immune System

2. It's a powerful antioxidant

3. It promotes optimum health

4. It's heart healthy-lowers cholesterol

5. It has anti-cancer property

Now, let's proceed to the recipe...............

Ingredients : 

Paneer : 1 and 1/2 cup
Mushroom(I used shiitake) : about 15(cut into quarter or thinly sliced)
Onion : 1(finely chopped)
Ginger : 1" pieces(grated)
Garlic : 4-5 cloves(grated)
Tomato : 2 (medium-finely chopped)
Tomato paste/puree : 1 tblsp.
Cashew : 7-8 nos.(grind into powder)
Turmeric powder : 2 tsp.
Red chilli powder : 2 tsp.
Coriander powder : 1 tsp.
Garam Masala Powder : 1 tsp.
kasuri methi(dry fenugreek leaves) : 1 tsp.

Cumin seeds : 1/2 tsp.
Milk : 1/2 cup
Sugar : 1/2 tsp.
Salt to taste
Oil : 2 tblsp.
Fresh coriander leaves for garnishing

Method : 

• In a frying pan, heat oil, add paneer pieces and shallow fry them until golden brown from all sides. Take them out on a kitchen tissue to absorb extra oil. 
• In the same frying pan, add cumin seeds. When seeds splutter, add chopped onions. Saute till they are golden brown, add grated ginger and garlic or ginger-garlic paste. saute for another 1 minute, then add chopped tomatoes and mushrooms.
• Stir fry till tomatoes become pulpy, add tomato paste/puree and all powdered spices except Garam masala. If needed add a tblsp of water and mix nicely and cook until oil seperates. Add cashew nut powder, garam masala and kasuri methi. Season with salt and sugar. Mix well.
• Add paneer and giving it a good stir mix well with the spices. Then add milk and stir for another 2-3 minutes. Then add about 1 cup water and let it cook in low flame for 5-6 minutes. When you have a thick creamy gravy, remove from fire. 

• Garnish with fresh coriander leaves.........

Serve hot with any Indian flatbread or rice. Enjoy ....
Sending this side dish to Charitha's "C for colorful currys"