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  • Side Dish For Chapati

Mushroom Matar Paneer Gravy Recipe-Paneer Mutter Mushroom

December 9, 2014 by PadhuSankar 23 Comments

Matar Mushroom Paneer is another classic Indian gravy prepared with mushroom, peas and paneer. It is creamy, delicious and tastes heavenly with rotis, naan, paratha and with vegetable pulao, jeera pulao, easy vegetable rice and ghee rice. If you love mushrooms and paneer, then you will surely love this gravy. Today we will learn how to make Paneer Mutter Mushroom following this easy recipe with step wise pictures and cooking instructions.

Paneer Mutter Mushroom
Paneer Mutter Mushroom with easy vegetable rice

Mushroom Matar Paneer Gravy-Mutter Mushroom Paneer


Paneer Mutter Mushroom

 Prep Time : 15 mins

 Cook Time : 20 mins 
 Serves: 4
 Recipe Category: Side Dish
 Recipe Cuisine: Punjabi-Indian
 Author:Padhu Sankar

   Ingredients needed

   Paneer -15-16 cubes
   Mushroom -200 grams
   Fresh Peas/Matar -1/2 cup
   Oil – 1 1/2 tbsp (for sauteing mushroom, paneer)
   Salt to taste

   Onion Paste -1 cup
   Ginger-Garlic Paste -1 tsp
   Tomato Puree – 1 cup

   Spice Powder

   Red Chilli Powder – 3/4-1 tsp
   Turmeric Powder – 1/4 tsp
   Coriander powder -2 tsp
   Kitchen King Masala/garam masala – 1 tsp

   For grinding (raw)

   Cashew nuts – 2 tbsp
   Khus Khus – 2 tsp

   For the seasoning

   Oil – 3 tbsp (or mix of oil + butter)
   Cloves -2
   Cinnamon -1 inch piece
   Cardamom -1

   For garnishing

   Finely chopped coriander leaves -2 tbsp

Preparation

Grind raw onions and keep it ready. We need 1 cup of onion paste.

Grind tomatoes and keep the tomato puree ready. Use juicy tomatoes.

Soak cashew nuts and khus khus in a little hot water for 15 minutes and grind it to a smooth paste.

Cook peas with a little salt until tender. If using dry peas, soak it overnight, pressure cook with a little salt until tender and keep it ready. You can use frozen peas also.

Clean and cut mushrooms into 2 pieces.

Marinate the paneer and mushrooms separately with a little chilli powder, salt, coriander powder and ginger-garlic paste (just a little from the quantity mentioned under ‘spice powder’). Let it sit for 15-20 minutes.

Heat 1/2 tbsp of oil and saute the mushrooms on medium flame stirring now and then, until soft. Keep it aside.

Heat another 1/2-3/4 tbsp of oil and saute the marinated paneer on low flame for a few minutes.

All the things we need to prepare the gravy are ready-
Onion paste – tomato paste – ginger garlic paste – cashew+khus khus paste, sauteed mushroom and paneer and all the spice powder. When we keep things ready, it saves a lot of time and mess. This is from my personal experience.

sauteing paneer and mushroom

Method 


Heat oil, add cloves, cardamom and cinnamon. Saute for a few seconds and add onion paste.

Saute the onion paste on medium flame until it turns light brown. Add salt to speed up the process. Continuous stirring is necessary for the onions to brown evenly.

Once the onion paste browns slightly, add ginger garlic paste and saute until the rawness of the paste goes.

preparation for mushroom matar paneer

Then add tomato puree/paste and all the spice powder mentioned under ‘spice powder’ and salt needed.

Cook until the raw flavor of the tomato paste goes and it oozes out oil. (compare the color difference in the picture of the tomato paste below)

Then add the cashew nut + khus khus paste and cook for a further 3 minutes.

how to make Mushroom Matar Paneer

Add the sauteed mushroom, paneer, cooked peas and mix well.

Then add a cup of water and simmer until everything gets incorporated well with the gravy.

Mushroom Matar Paneer Gravy

Garnish with coriander leaves and serve hot with chapatis, naan or any flavored rice.

You can adjust the consistency of the gravy according to your personal preferences.

Check out more Paneer Recipes

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Filed Under: Side dish, Side Dish For Chapati, Uncategorized Tagged With: Mushroom recipe, Paneer, Peas, Punjabi Recipes, Uncategorized




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Reader Interactions

Comments

  1. nandoos Kitchen

    December 12, 2014 at 3:26 am

    wow! simply mouthwatering gravy.

    Reply
  2. Shreya at Jumbodium

    December 26, 2014 at 12:22 pm

    Wow mushrooms are one of my weakness…I am definitely going to prepare this dish for sure…thank u so very much

    Reply
  3. radhika sen

    January 25, 2015 at 4:22 pm

    Hello padhu
    plz let me knw if khus khus means poshto or melon seeds

    Reply
  4. radhika sen

    January 25, 2015 at 4:23 pm

    How many cashew nuts to use i m planning to mak it tomorrw

    Reply
    • Padhu Sankar

      January 26, 2015 at 10:06 am

      Khus khus in English is poppy seeds. Cashew nuts- I have written clearly 2 tbsp chopped – approximatley around 4 cashew nuts

      Reply
  5. Shivam Mishra

    August 9, 2015 at 3:29 pm

    thanks mam.
    i made it for tonight :))

    Reply
  6. manesha b

    August 14, 2015 at 7:01 pm

    really very good..thank you very much for the recipe!

    Reply
  7. Unknown

    November 29, 2015 at 2:03 am

    Thank u padhu.i got a very easy receipe.☺

    Reply
  8. Ishita Banerjee

    January 17, 2016 at 2:25 pm

    Thanku mam.. its just waoooooooo I m making just now.. 🙂

    Reply
  9. divya baliga

    February 23, 2016 at 9:21 am

    I prepared this recipe just now. I.. tastes awesome. I added Kashmir methi..it tasted good. .. thank u.. padhu

    Reply
  10. Deepali Gupta

    May 18, 2016 at 8:39 am

    I tried this for some guests yesterday. Nice colour and tasted awesome. Thanks Padhu!

    Reply
  11. vv

    December 2, 2016 at 4:46 pm

    hello,
    nice recipe. do you use fresh corn or canned baby corn?
    thank you

    Reply
    • Padhu Sankar

      December 5, 2016 at 10:54 am

      I have not used corn at all in this recipes. I assume that u are asking about the peas. I have used fresh peas but you can use frozen or canned peas also.

      Reply
  12. Deepthi Issac

    March 6, 2017 at 3:12 am

    Is it necessary to saute mushrooms n paneer? Can't I just add them to the curry n cook?

    Reply
    • Padhu Sankar

      March 6, 2017 at 7:14 am

      You can add but in this method, the gravy will be more delicious.Since we are marinating and the sauteing separately and then adding to the gravy, it will not be bland and raw.

      Reply
    • Deepthi Issac

      March 6, 2017 at 1:52 pm

      Thank u so much for ur prompt reply.

      Reply
  13. Nithya

    March 14, 2017 at 5:06 am

    Hi Padhu. My gravy turned out bitter. Where did I go wrong

    Reply
    • Padhu Sankar

      March 15, 2017 at 10:14 am

      If your gravy turned out bitter, the only reason could be, that you might have burnt the onion paste.

      Reply
  14. Muthuraman Ramakrishnan

    March 20, 2017 at 11:54 am

    Very simple and nice.. i love mushroom and paneer. it has come out very well. thanks for the recipe

    Reply
  15. Vijayakumar S

    March 21, 2017 at 2:34 pm

    Hi padhu
    I tried this recipe now but without mushroom but it came out really well
    Thank u

    Reply
  16. Unknown

    May 15, 2017 at 7:39 am

    Prepared it today… added a few things of my own like kasuri methi… outcome was awesome.. a must try recipe for all☺

    Reply
  17. sreenuz

    June 11, 2017 at 11:56 am

    Hi Padhu Sankar,

    Great receipe… I have made it and it turned out to be good.. Thanks a lot

    Reply
  18. Annapoorni DakshinaMurthy

    December 16, 2018 at 2:50 am

    Thank you for a wonderful recipe. It came out so well that it had become our all time favorite side dish for poori at our home.

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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