Try this yummy and healthy side dish. Goes well with chapatis. Very easy and quick to make.
Ingredients:
Fresh Button Mushrooms - 1 packet
Paneer - 200 gm
Potato - 1 (boiled and peeled)
Onions (Big) - 2
Tomatoes - 3
Ginger garlic paste - 1 tblspn
Green chillies (medium size) - 2
Chopped coriander leaves - 3 tblspn
Oil - 2 tblspn
Fennel seeds (saunf) - 1 tspn
Garam Masala - 1/2 tspn
Turmeric powder - 1/2 tspn
Salt to taste
Method:
Chop and grind the onions, tomatoes and green chillies. Wash the mushrooms thoroughly in lukewarm water and chop them into medium size pieces. Wash and cut the paneer into small cubes.
Heat oil in a pan and add fennel seeds. Once they splutter, add the ginger garlic paste along with the ground onion-tomato paste and stir fry. Once the raw smell leaves, add a glass of water, add the cut mushrooms. Add turmeric powder and salt. Close the pan with a lid and let it boil for 5 minutes. Once the mushrooms get tender, mash the potato and add it to the pan. Stir well. Now add the paneer and garam masala powder. Mix well and close the pan for another 3 minutes. Garnish with coriander leaves. The Mushroom-Paneer masala is ready to serve.
This can be served as a gravy to chapatis or can be made as a dry curry and wrapped in chapatis as a Frankie too. Kids would love it for their lunch.
Ingredients:
Fresh Button Mushrooms - 1 packet
Paneer - 200 gm
Potato - 1 (boiled and peeled)
Onions (Big) - 2
Tomatoes - 3
Ginger garlic paste - 1 tblspn
Green chillies (medium size) - 2
Chopped coriander leaves - 3 tblspn
Oil - 2 tblspn
Fennel seeds (saunf) - 1 tspn
Garam Masala - 1/2 tspn
Turmeric powder - 1/2 tspn
Salt to taste
Method:
Chop and grind the onions, tomatoes and green chillies. Wash the mushrooms thoroughly in lukewarm water and chop them into medium size pieces. Wash and cut the paneer into small cubes.
Heat oil in a pan and add fennel seeds. Once they splutter, add the ginger garlic paste along with the ground onion-tomato paste and stir fry. Once the raw smell leaves, add a glass of water, add the cut mushrooms. Add turmeric powder and salt. Close the pan with a lid and let it boil for 5 minutes. Once the mushrooms get tender, mash the potato and add it to the pan. Stir well. Now add the paneer and garam masala powder. Mix well and close the pan for another 3 minutes. Garnish with coriander leaves. The Mushroom-Paneer masala is ready to serve.
This can be served as a gravy to chapatis or can be made as a dry curry and wrapped in chapatis as a Frankie too. Kids would love it for their lunch.
