Mushroom matar paneer masala is a delectable and flavorsome sabzi that closely resembles the taste of roadside dhabas. The combination of fresh and seasonal vegetables with paneer boasts a substantial coating of onion-tomato masala, which is prepared as the first step. The mushrooms, peas, and cottage cheese cubes are roasted with onion-tomato masala until they fully absorb the flavors and aromas.
This sabzi is particularly enjoyable during winter due to the availability in abundance of fresh mushrooms and green peas. It is a common dish often prepared in both household kitchens and the kitchens of restaurants and dhabas.
Prep Time – 10 minutes
Cook Time – 15 minutes
Course – Main
Cuisine – North India (Delhi, Punjab, Haryana etc.)
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Button Mushroom – 1 pack (200 g)
• Paneer/Cottage Cheese – 200 g
• Matar/Green Peas – 200 g
• Onions – 250 g/ 4-5 nos. large sized
• Tomatoes – 250 g/4-5 nos. large sized
• Ginger – 2-inch piece
• Garlic – 6-8 cloves
• Green chilies – 1-2 nos.
• Oil/Ghee – 3 tbsp
• Hot water – 1/4 glass
● SPICES REQUIRED (WHOLE AND POWDERED)
• Jeera/Cumin – 1 tsp
• Ajwain/Carom seeds – 1/2 tsp
• Haldi/Turmeric powder – 1 tsp
• Lal mirch/Red chilly powder – 2 tsp
• Dhania/Coriander powder – 2 tsp
• Namak/Salt – 2 tsp
● PREPARATIONS TO BE DONE
• Rinse and chop each mushroom into 2-3 pieces
• Slice thinly onions, ginger, green chilies, and garlic into julienne
• Purée tomatoes and keep aside
• Cut paneer into cubes
● HOW TO MAKE MUSHROOM-PANEER-MATAR MASALA
1- Heat oil in a kadahi and add cumin and carrom seeds. Allow the seeds to crackle
2- Add chopped ginger-chilly-garlic and roast for 2-3 seconds
3- Add onion julienne and sauté until they are translucent
4- Next, add all the powdered spices like coriander, red chilly, and haldi powder. Roast the spices for a few seconds
5- Add tomato purée and roast onion-tomato masala until it leaves oil from sides of the pan
6- Add mushrooms and green peas to the masala and roast them for 2-3 minutes
7- Next, add paneer cubes and roast them with mushrooms and peas (Keep the flame at low)
8- Add 1/4 glass of hot water and allow the sabzi to boil at a low flame by covering with a lid
9- Within 5 minutes the sabzi will cook to perfection. Vegetables will absorb the water, turning it into a dry side dish
10- Serve the tasty mushroom-matar-paneer masala with other dishes in the main course
This sabzi goes best with Roti, Jeera Rice, and Choor Choor Ajwain Parantha
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