Name: Kadai Mushroom Paneer Masala (Restaurant style) recipe by Avni Arora at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Mushroom - 1 packet washed, cleaned and cut; Capsicum - 1 washed and thinly sliced; Ginger -1 tsp; Garlic - 1 tsp; Green chilli - 2 cut; Onion - 1 large sliced; Tomato - 4 sliced; Dry red chilli - 3; Coriander seeds - 1 tsp; Jeera - 1 tsp; Salt to taste; Red chilli powder to taste; Red food color a pinch or kashmiri red chili powder to taste; Kashmiri Red chilli powder to taste; Paneer - 1 cup cut into cubes; Garam masala to taste; Kasuri methi - 2 tbsp heaped; Water - 1/2 cup; Milk - 1/4 cup; Mustard oil -2 tbsp + 2 tbsp; Butter - 2 tbsp + 2 tbsp

Ingredients Serving: 4

Mushroom - 1 packet washed, cleaned and cut
Capsicum - 1 washed and thinly sliced
Ginger -1 tsp
Garlic - 1 tsp
Green chilli - 2 cut
Onion - 1 large sliced
Tomato - 4 sliced
Dry red chilli - 3
Coriander seeds - 1 tsp
Jeera - 1 tsp
Salt to taste
Red chilli powder to taste
Red food color a pinch or kashmiri red chili powder to taste
Kashmiri Red chilli powder to taste
Paneer - 1 cup cut into cubes
Garam masala to taste
Kasuri methi - 2 tbsp heaped
Water - 1/2 cup
Milk - 1/4 cup
Mustard oil -2 tbsp + 2 tbsp
Butter - 2 tbsp + 2 tbsp

Instructions

In a kadai heat 2 tbsp oil on high. Slow the flame. Add coriander seeds and jeera. Let it sizzle for a min.
Add dry red chilli let it fry for a min. Now add ginger, garlic and green chilli. Fry it for 1-2 min
Add onion fry it till light golden. Add tomatoes and salt. Mix and let it cook till the tomatoes becomes soft and raw smell is gone. Keep aside to cool.
When the tomato onion mixture cools down transfer it to a mixer and beat it to a smooth paste. Keep aside.
Heat 2 tbsp oil in a kadai till hot. Slow the flame. Add mushroom saute for 5 mins.
Now add capsicum and salt. Mix and saute on high for 10 min or till all the water evaporates from mushroom and capsicum. Switch off the flame. Transfer it to a bowl. Keep aside.
Heat butter in a kadai on medium flame. Add tomato onion paste and cook for 5 min on slow flame. Add red chilli powder and red food color or kashmiri red chilli. Mix well.
Now add cooked mushroom capsicum and mix well. Cook it for 5 min on slow. Now add water and mix. Bring it to boil on high. Slow the flame and let it cook for 10 min till the gravy turns thick.
Now add milk and mix. Let it cook for 5 min on slow flame.
Now add paneer mix well. Cook it on slow for 10 min. Now add kasuri methi and garam masala. Mix well.
Transfer it to a serving bowl. Add a tbsp of butter on it and serve with naan.

Similar Recipes