Michael Davis
Mushroom mutter paneer is a classic and popular Indian dish. This creamy curry is made with fresh mushrooms, green peas, and paneer (cottage cheese) cooked in a spiced onion-tomato gravy. The dish is slightly sweet, tangy, and spicy, with a rich blend of flavours and textures. It is typically served with rice, roti, or naan and can be prepared as a semi-dry curry or a gravy with more sauce.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, green peas (matar), paneer (cottage cheese), onion, tomato, cumin, coriander, garam masala, cardamom, cinnamon, cloves, cashew nuts, kasoori methi, green chillies, ginger, garlic, salt, water, coriander leaves |
| Style | North Indian, Punjabi, Bengali, Awadhi |
| Dish type | Vegetarian, vegan |
| Preparation time | Under 30 minutes |
| Storage | Can be stored in the refrigerator for up to 2 days |
| Serving suggestions | Rice, roti, naan, paratha, jeera rice, flavored rice, chapatis, bread, poori, dal tadka, dal fry |
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What You'll Learn
Ingredients
Mushroom mutter paneer is a classic Indian dish that combines mushrooms, peas, and paneer (cottage cheese) in a creamy, spiced onion-tomato gravy. It is a vegetarian dish that is rich in flavour and texture. The ingredients used in the making of mushroom mutter paneer are:
Mushrooms
Fresh button mushrooms are typically used in this dish. They are rinsed, dried, and then sliced or chopped. Frozen mushrooms can also be used as a convenient alternative.
Peas
Green peas, also known as "matar" in Hindi, are one of the star ingredients of the dish. Fresh or frozen peas can be used, and they are added towards the end of the cooking process to retain their flavour and texture.
Paneer
Paneer, also known as Indian cottage cheese, is a popular vegetarian ingredient in India. It has a soft and versatile texture that blends seamlessly with the other ingredients in the gravy. If paneer is not available, it can be easily made at home.
Onions
Onions form the base of the gravy and are typically chopped or pureed into a paste. They are sauteed until golden brown or light brown, adding a depth of flavour to the dish.
Tomatoes
Tomatoes contribute to the tangy flavour of the gravy. They are usually chopped or pureed, and then cooked until soft and mushy. Tomato paste or puree can also be used to enhance the tomato flavour.
Spices and Herbs
Various spices and herbs are used in mushroom mutter paneer, including cumin seeds, coriander powder, garam masala, turmeric, chilli powder, green chillies, ginger, and garlic. These spices add warmth and aroma to the dish.
Cashew Nuts
Cashew nuts are often added to the gravy, providing creaminess and a rich texture. They are typically ground into a paste and cooked along with the onion and tomato mixture.
Ghee or Oil
Ghee or oil is used for tempering the spices and cooking the vegetables. Heating the oil or ghee first helps to release the flavours of the spices and aromatics.
Water
Water is added to the dish to create a gravy of the desired consistency. The amount of water added can be adjusted to achieve a semi-dry or moist curry, according to personal preference.
Garnishes and Accompaniments
Fresh coriander leaves are often used to garnish the dish, adding a touch of freshness. Mushroom mutter paneer is typically served with rice, roti, naan, paratha, or flavoured rice.
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Recipe
Mushroom mutter paneer is a classic Indian dish that is creamy, rich, and full of flavour. It is a vegetarian dish made with mushrooms, peas, and paneer (cottage cheese). The following recipe serves 4 people and takes around 30 minutes to prepare and cook.
Ingredients:
- 2 tablespoons of oil
- 1 medium-sized onion, finely chopped
- 2 green chillies, chopped (optional)
- 2 teaspoons of ginger-garlic paste
- 2 medium-sized tomatoes, pureed or finely chopped
- 1 teaspoon of cumin powder
- 1 teaspoon of garam masala powder
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of chilli powder
- 1 cup of green peas, fresh or frozen
- 250 grams of button mushrooms, rinsed and sliced
- 200 grams of paneer, cubed
- 1 cup of water
- A handful of coriander leaves, chopped
- Salt to taste
Method:
- Heat the oil in a pan and add the cumin powder. Allow it to splutter, then add the onions and green chillies (if using). Fry until the onions turn golden brown.
- Add the ginger-garlic paste and saute until the raw smell disappears.
- Next, add the tomatoes, salt, and all the spice powders (garam masala, coriander, turmeric, and chilli). Saute until the mixture becomes thick and aromatic, and the raw flavour of the tomatoes disappears.
- Add the mushrooms and peas. Fry for 4 to 5 minutes on medium heat.
- Pour in the water and add the paneer cubes. Cover the pan and cook on low heat until the mushrooms are tender and the flavours are well blended.
- Garnish with coriander leaves and serve hot with rice, roti, naan, paratha, or any flavoured rice.
Tips:
- If you prefer a drier curry, reduce the amount of water added in step 5.
- If you don't have access to fresh paneer, you can try making it at home. It is quite simple and ensures a fresh, soft texture for your curry.
- For a more indulgent dish, you can add cream or coconut milk to make it creamier.
Enjoy your mushroom mutter paneer!
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Serving suggestions
Mushroom mutter paneer is a classic and popular Indian dish. This creamy curry is made with fresh mushrooms, peas, and paneer (cottage cheese), cooked in a spiced onion-tomato gravy. It is a tasty and rich vegetarian dish, full of flavour and texture.
This curry is a versatile dish that can be served with a variety of breads and rice dishes. It is often served with roti, naan, or paratha. It also pairs well with flavoured rice dishes, such as jeera rice, vegetable pulao, or saffron rice. For a complete meal, serve it with rice or roti, or even with toasted bread. It can also be served with plain rice, plain paratha, or your favourite bread.
For a richer dish, you can add cream to the curry. You can also adjust the consistency of the gravy according to your preference. It is best served hot and can be stored in the refrigerator for up to two days. Reheat before serving.
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Storage
Mushroom mutter paneer is a classic Indian dish made with mushrooms, peas, and paneer (cottage cheese). It is a creamy, rich, and slightly sweet curry with a tangy flavour from the tomatoes and a hint of spiciness. The dish is often served with rotis, naan, paratha, vegetable pulao, jeera pulao, or flavoured rice.
To store mushroom mutter paneer, it is recommended to follow standard food safety guidelines to maintain the quality of the dish and prevent spoilage. Here are some tips for storing mushroom mutter paneer:
Refrigeration
If you plan to consume the mushroom mutter paneer within a few days, refrigeration is an ideal storage option. Here are the steps to store it in the refrigerator:
- Allow the cooked mushroom mutter paneer to cool down to room temperature.
- Transfer the dish to an airtight container or a container with a tight-fitting lid.
- Label the container with the storage date.
- Store it in the refrigerator, where it will remain safe for 3 to 4 days.
- Reheat only the portion you wish to consume and avoid reheating the entire batch, as this can impact its quality.
Freezing
If you wish to store mushroom mutter paneer for an extended period, freezing is a suitable option. Here are the steps for freezing:
- Allow the cooked mushroom mutter paneer to cool down to room temperature.
- Divide the dish into single-serving portions and place them in freezer-safe containers or bags.
- Label the containers or bags with the storage date.
- Freeze the mushroom mutter paneer for up to 2 months.
- To thaw, transfer the frozen portion to the refrigerator overnight or defrost it in the microwave.
- Reheat the thawed portion thoroughly before consuming.
Food Safety Tips
- Always use clean utensils and containers for storage to prevent bacterial growth.
- Avoid leaving the dish at room temperature for extended periods. Refrigerate or freeze it as soon as it has cooled down to room temperature.
- Ensure that the dish is completely cooled before storing it in the refrigerator or freezer to prevent raising the temperature of these appliances.
- When reheating, ensure that the dish is heated thoroughly to a temperature of at least 74°C (165°F) to kill any harmful bacteria.
- Do not refreeze thawed mushroom mutter paneer.
By following these storage guidelines, you can safely enjoy your delicious mushroom mutter paneer for several days or even months, depending on the storage method chosen.
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Variations
Mushroom mutter paneer is a classic Indian dish that combines mushrooms, peas, and paneer (cottage cheese) in a creamy, spiced onion-tomato gravy. It is a vegetarian dish that is rich in flavour and texture. Here are some variations of the dish:
Ingredients
- Mushrooms: You can use fresh or frozen mushrooms, depending on your preference and availability. White button mushrooms are a popular choice.
- Peas: Fresh or frozen green peas can be used. If using frozen peas, reduce the amount of water added to the dish.
- Paneer: If paneer or cottage cheese is not available, you can make your own paneer at home. It is a simple process and adds a creamy texture to the dish.
- Spices: The dish typically includes spices such as cumin, coriander, garam masala, turmeric, and chili powder. However, you can adjust the spices to your preference or add additional spices like cardamom, cinnamon, or cloves for enhanced flavour.
- Gravy Base: The gravy base is usually made with onion and tomato, but you can experiment with other ingredients like cashew paste or coconut milk to add creaminess and a unique flavour profile.
- Vegetables: While mushrooms and peas are the stars of the dish, you can also add other vegetables like onions, tomatoes, and green chilies. Some variations include potatoes (aloo) or cauliflower.
Cooking Techniques
- Sautéing: Sautéing the mushrooms, onions, and spices is a crucial step to developing the flavour of the dish. It helps to bring out the aroma of the spices and vegetables.
- Simmering: After adding the mushrooms, peas, and paneer, simmering the dish allows the flavours to blend together. Adjust the cooking time to achieve your desired texture for the vegetables, whether you prefer them tender or with a bit more bite.
- Consistency: Mushroom mutter paneer can be made as a semi-dry dish or a gravy with more sauce. Control the consistency by adjusting the amount of water added during cooking.
- Garnishes: Fresh coriander leaves are commonly used as a garnish, adding a burst of colour and freshness to the dish. Other herbs or spices can also be used to garnish, like chopped nuts or dried fenugreek leaves (kasuri methi).
- Serving Options: This versatile dish can be served with a variety of breads like roti, naan, paratha, or chapati, or with rice dishes like pulao, jeera rice, or plain rice. It can be a comforting main course or a flavourful side dish.
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Frequently asked questions
Mushroom mutter paneer is a classic and popular Indian dish. It is a creamy curry made with fresh mushrooms, green peas, and paneer (cottage cheese).
'Matar' or 'mutter' is a Hindi word for green peas, so the name of the dish translates to "peas mushroom".
First, a base of onion and tomato masala is made, and then mushrooms are sautéed to bring out their aroma. Later, peas and paneer are added and simmered on low heat so that they absorb the flavours from the spices.
Mushroom mutter paneer is a creamy dish without adding any cream. It is slightly sweet, tangy, and spicy, with flavours from tomatoes, raisins, and cashew nuts.
