Mushroom Paneer
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A restaurant-style paneer and mushroom curry with a creamy, slightly tangy gravy touched with sweetness. Tender mushrooms and soft paneer in aromatic spices make for a satisfying vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons oil
- 1 cup chopped onion (or 1 large onion or 115 grams onion)
- ¾ cup chopped tomatoes (or 1 large tomato or 115 grams tomatoes)
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 2 tablespoons cashews
- 3 to 4 tablespoons water (for grinding)
- 1 tablespoon oil
- 1 small to medium tej patta ((indian bay leaf))
- ½ teaspoon shahjeera ((caraway seeds))
- 200 grams white button mushrooms
- ¼ teaspoon kashmiri chilli powder
- ¼ teaspoon black pepper powder
- 1 cup water
- salt (as required)
- ¼ teaspoon garam masala
- ¼ teaspoon kasuri methi (- crushed (dry fenugreek leaves))
- 200 grams paneer ((cottage cheese))
- 1 tablespoon coriander leaves (- chopped)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 308mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 360mg
- Calcium
- 224mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.