This spicy peppery mushroom with paneer is rich in protein and a delight to have for lunch or dinner.
Ingredients:
7 oz. button mushroom, cleaned
7 oz. paneer, cubed (about 1 cup)
1 Tablespoon olive oil
1 medium size onion, chopped
1 medium size tomato, chopped
1 teaspoon mustard
1 teaspoon urad dal
1/2 teaspoon cumin
3 pods of garlic, minced
bunch of curry leaves
2 green chili, diced
1/2 teaspoon turmeric powder
1 1/2 teaspoon Kashmiri red chili powder( it is not spicy)
1 Tablespoon chopped fresh cilantro
salt to taste
For spice powder:
1 Tablespoon coriander
1/2 Tablespoon cumin
1/2 Tablespoon fennel
1/2 Tablespoon black peppercorn
Method:
1. Heat a pan on low flame. Dry roast coriander, cumin, fennel and black peppercorn. Allow to cool.
2. Powder the spices to a coarse powder. You can powder them in a blender or in a mortar pestle. I used the mortar. This enhances the flavor. Store in an airtight container. You can use it for another time too.
3. Heat the same pan on medium flame. Heat 1 Tablespoon oil. Add mustard, urad dal, and cumin.
4. When the mustard seeds pop, add curry leaves, chopped onion, minced garlic, and chopped green chili. Sauté for 4-5 minutes.
5. Now add chopped tomatoes and cook for 3 minutes. Lower the flame and add turmeric, red chili powder, coriander powder and salt. Turn the heat up to medium. Add some water and cook for couple minutes.
6. Add the button mushrooms to the pan. Mix well. Cover and cook for 5 minutes.
7. Stir in 1 Tablespoon (adjust to your taste) of the powdered spice. Add cubed paneer. Turn the heat up to high. Combine everything and cook for 2 minutes. Turn the stove off. Garnish with cilantro. Cover with a lid.
8. Serve hot with roti or rice.
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