Paneer and Vegetables Masala is a delectable North Indian recipe that you can prepare for your family and friends on special occasions and get-togethers. To cook this amazingly delicious paneer recipe, you need simple ingredients that you can easily find in your cupboard.
200 gm paneer
100 gm baby corn
1 tablespoon cheese spread
1 tablespoon yoghurt (curd)
12 cloves finely chopped garlic
4 green chilli
1 1/2 tablespoon red chilli powder
1 pinch asafoetida
2 tablespoon soaked, chopped cashews
1/2 tablespoon butter
1 tablespoon sugar
water as required
200 gm mushroom
1 large sliced onion
1 1/2 cup coconut milk
1 inch ginger
6 curry leaves
1 teaspoon turmeric
1 tablespoon garam masala powder
1 tablespoon kasoori methi powder
2 1/2 tablespoon refined oil
salt as required
Slice paneer, baby corns and mushrooms into bite size and then wash the veggies excepting paneer. Boil baby corns in salt and turmeric water on medium flame and then saute mushrooms and paneer in 1 teaspoon of oil with a pinch of salt.
Put another pan on medium flame and saute onion, tomato, green chili, coriander leaves, curry leaves and ginger together till they become nice golden brown. Once done, turn the gas knob off and let the ingredients cool, then grind them all to make a fine paste. (Note: Add curd while making the paste.)
Now heat oil and butter together in another pan on medium flame. Quickly, add finely chopped garlic, soaked cashews along with curry leaves in it and fry it till light brown in colour.
Add the onion-tomato paste in the pan and saute till the mixture is slightly dry. Add all the spices in the pan along with sauteed mushrooms and paneer, and boiled baby corns. Mix well all the veggies with the spices and then add a little water for a little gravy, and mix well.
Add coconut milk in the veggies and stir for a while. Next, add sugar, kasoori methi powder (use crushed kasoori methi, if available), garam masala powder, and last but not the least salt as per your taste. Stir to mix well all the ingredients and let it cook for 4-5 minutes on low flame.
When the dish is done, garnish with fried onion, coriander leaves and cheese. (Note: For fried onion, deep fry the thinly sliced onion in refined water and then transfer on an absorbent paper to soak the extra oil.)