Mushroom Peas Paneer is a delightful twist on traditional Indian cuisine. I first made this recipe when looking for new ways to use paneer, and it quickly became a family favorite. The combination of soft paneer, earthy mushrooms, and bright green peas creates a beautiful dish that’s both comforting and special. The fresh mint and coriander give it an amazing aroma that’ll fill your kitchen.
About the Recipe
This recipe brings together the best of Indian flavors with an easy cooking method. The paneer gets crispy on the outside while staying soft inside, and the mushrooms soak up all the wonderful spices. It’s not too spicy but full of flavor, making it perfect for the whole family. You’ll love how the yogurt sauce brings everything together into a creamy, satisfying meal.
Why You’ll Love This Recipe
This dish is a winner for so many reasons. First, it’s really hard to mess up – even if you’re new to cooking Indian food. The ingredients are easy to find in most grocery stores, and the steps are straightforward. Kids usually love it because the paneer is like a mild cheese, and the sauce is creamy without being too spicy. Plus, it looks beautiful on the plate with all its colors and textures.
Mushroom Peas PaneeIngredients:
Cooking Tips
– Pat the paneer dry before frying for better browning
– Don’t skip draining the yogurt mixture – it prevents curdling
– Make sure your pan isn’t too hot when adding the yogurt
– Cut mushrooms into similar sizes for even cooking
– Let the spice paste cook until the oil separates – this develops better flavor
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 30 minutes. Serve hot with naan bread or rice. Leftovers keep well in the fridge for up to 2 days – just reheat gently to prevent the yogurt from separating. Add a splash of water if needed while reheating.
Nutrient Benefits
This dish is packed with protein from paneer and mushrooms. Peas add fiber and vitamins, while yogurt provides calcium and probiotics. Fresh herbs like mint and coriander are rich in antioxidants. It’s a balanced meal that’s nutritious and filling.
Mushroom Peas Paneer
Ingredients
- 6 tbsp Ghee or Vegetable Oil
- 225 gms Paneer (cubed)
- 1 Onion (finely chopped)
- Fresh Mint Leaves (chopped)
- 2 cups Fresh Coriander (chopped)
- 3 Fresh Green Chillies (chopped)
- 3 cloves Garlic (roughly chopped)
- 1 inch Fresh Root Ginger (sliced)
- 1 tsp Ground Turmeric
- 1 tsp Chilli Powder (optional)
- 1 tsp Garam Masala
- Salt to taste
- 3 cups Tiny Button Mushrooms
- 2 cups Frozen Peas (thawed and drained)
- 3/4 cup Plain Yogurt (mixed with 1 tsp cornflour)
- Fresh Mint Sprig (to garnish)
Instructions
- Heat the ghee or vegetable oil in a frying pan and fry the paneer cubes until they are golden brown on all sides. Remove and drain on kitchen paper.
- Grind the onion, mint, coriander, chillies, garlic and ginger in a food processor to a fairly smooth paste. Remove and mix in the turmeric, chilli powder if using, garam masala and salt.
- Remove the excess ghee or oil from the pan, leaving about 1 tblsp. Heat and fry the paste until the raw onion smell disappears and the oil separates.
- Add the mushrooms, peas and paneer. Mix together well. Cool the mixture and gradually add the yogurt.
- Simmer for about 10 minutes. Garnish with a sprig of mint and serve hot.
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Frequently Asked Questions
Can I use frozen mushrooms instead of fresh?
Fresh mushrooms work best as they have better texture and flavor. Frozen mushrooms can become too watery and change the sauce consistency.
How can I prevent the yogurt from curdling?
Mix cornflour with the yogurt, add it gradually, and keep the heat low. Also, make sure the yogurt is at room temperature before adding.
Is this recipe very spicy?
No, it’s mild but flavorful. You can adjust the green chilies and chili powder to your taste. The yogurt helps balance any heat.
