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Mushroom Paneer
By : Method
- Powder pepper corns, fennel, cumin, poppy seeds, cloves, cinnamon and chillies together.
- Heat the oil in a non stick frying pan.
- Add onion and ginger and fry till onion turns light brown.
- Add the ground powder, fry for 1/2 a minute.
- Add tomato, cover and cook over low heat till it is pulpy.
- Add mushroom and salt; simmer for 2-3 minutes.
- Add paneer, cook stirring for 1 more minute.
- Garnish with coriander leaves.
Ingredients:
150 g - skimmed milk paneer, crumbled
100 g - mushroom, chopped
1/2 cup - onion, minced
1/2 cup - tomato, chopped
4 tbsp - coriander leaves, chopped
3 cm piece - cinnamon
4 - dry red chilies
1/2 tsp - black pepper corns
1 tsp - fennel seeds (saunf)
1 tsp - cumin seeds
2 tsp - poppy seeds
2 tsp - oil
1 tsp - ginger, minced
2 - cloves
Salt to taste
150 g - skimmed milk paneer, crumbled
100 g - mushroom, chopped
1/2 cup - onion, minced
1/2 cup - tomato, chopped
4 tbsp - coriander leaves, chopped
3 cm piece - cinnamon
4 - dry red chilies
1/2 tsp - black pepper corns
1 tsp - fennel seeds (saunf)
1 tsp - cumin seeds
2 tsp - poppy seeds
2 tsp - oil
1 tsp - ginger, minced
2 - cloves
Salt to taste
RECIPES BY CHANDRI BHAT
