Mushroom Matar Paneer is a classic and popular Indian dish. This rich and creamy curry is made with fresh mushrooms, green peas (matar) and paneer (cottage cheese), simmered in luscious and spiced onion-tomato gravy.
Hello my lovely friends!!
DO you fancy a delicious, luscious, creamy and rich vegetarian dish that can be prepared very quickly and easily?!
Well!! Then this is the dish for you. Creamy Mushroom Matar Paneer masala (Mushroom Peas & Cottage cheese Masala).
Paneer (cottage cheese) a popular vegetarian ingredient in India. This fresh soft cheese is so versatile that it can be used in curries as well as making amazing, delicious desserts.
Yup, most of the Bengali desserts are made with paneer or channa as we call it in Bengali. Now as I say that, I just realised that I don’t have a single Bengali desserts recipe in my blog. That’s a shame! I promise to do a dessert post soon.. please be patient wit me.
Back to this lush mushroom matar paneer korma. This is a creamy dish without adding any cream. How cool is that!!
This dish is slightly sweet, tangy and spicy and so flavoursome. Tangy from the tomatoes, sweetness from the raisins and creaminess from the cashew nuts. Every bite you take is just like a party of flavours in your mouth.
If paneer or cottage cheese is not available then go ahead and make your own paneer. Check out this step by step method of making Homemade Paneer (cottage cheese).
You can also try this simple Aloo Matar Paneer.
Let’s check out the Step-by-step method of making this curry.
Mushroom Matar Paneer
- 250 gms Paneer (Indian Cottage cheese) Cut into cubes
- 250 gms Mushrooms halved or quartered
- 1 cup Green peas (fresh or frozen)
- 2 small Onions chopped
- 1 medium Tomato chopped
- 1 tbsp heaped Ginger-Garlic paste
- 12 -15 Cashewnuts
- 1 1/2 tbsp Raisins
- 1/2 tsp Turmeric powder (plus extra for marinating the paneer cubes)
- 1 tsp Chilli powder
- 1 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1/2 cup Milk
- 1 tsp Cumin seeds
- 2 Bay leaves
- 1 Dried red chilli
- 1 inch Cinnamom
- 3-4 Green Cardamom
- 4-5 Cloves
- 3-4 tbsp Oil/Ghee
- 1 tbsp Kasoori Methi
- 1/4 tsp Garam Masala
- Heat 2 tbsp of oil/ghee in a thick bottomed pan on medium heat. Add dried red chilli, bay leaves, cinnamon, cardamoms, cloves and cumin seeds.
- When the cumin seeds splatters, add chopped onions and fry until translucent.
- Then add ginger-garlic paste and fry for 2 mins or until the raw smell disappears.
- Add the chopped tomato along with some salt and sauté until soft and mushy.
- Next add turmeric, chilli, cumin and coriander powder along with 2 tbsp of water and mix every thing well.
- When you see the oil separating from the sides of the masala, add the cashew nuts and raisins and mix everything well.
- Now take it off the heat and let it cool for few minutes. Then make a fine paste of this masala by adding little milk while grinding.
- Marinate paneer with turmeric powder and some salt. In the same pan add 1 tbsp of oil/ghee and fry till golden brown and take it off the heat and keep it aside.
- Then add in the mushrooms with a pinch of salt and sauté until mushrooms are lightly browned. Take it off the heat and keep it aside.
- Now heat the rest of the oil/ghee, add the masala paste along with the green peas, stirring continuously making sure it does not stick to the bottom.
- Add the rest of the milk and 1 cup of hot water and simmer 3-4 minutes.
- Now add the sautéed mushrooms and mix everything well.
- Add the panner cubes along with kasoori methi and garam masala powder and mix everything up together and continue cooking for another 2 minutes.
- Finally add chopped coriander leaves and take it off the heat. Serve it hot with parathas, naan or jeera rice.
I hope you enjoy this creamy Mushroom Peas Paneer curry as much as we do.