भरवा मशरुम की सब्जी | Paneer/Cheese Stuffed Mushroom Recipe|

paneer

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu is lower in calories and can mimic the texture of paneer.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Wash 500 grams of mushrooms and dry them.

Remove the stems from the mushrooms using a knife, ensuring not to waste them.

Chop the mushroom stems finely and set aside.

Grate approximately 250 grams of paneer using a small grater.

In a bowl, mix the grated paneer with cumin powder, garam masala, red chili powder, turmeric powder, salt, and white pepper.

Mix the paneer stuffing well using a spoon and your hands.

Stuff the mushroom caps with the paneer mixture, ensuring to fill them well.

Top the stuffed mushrooms with some leftover grated paneer for garnish.

Heat 2 tablespoons of oil in a pan and shallow fry the stuffed mushrooms for about 1.5 to 2 minutes until slightly golden.

Remove the mushrooms from the pan and set aside.

In a new pan, heat some oil and add a small spoon of ghee for extra flavor.

Add cumin seeds and let them roast.

Once the cumin is roasted, add finely chopped onion and sauté until soft and color changes.

Add the chopped mushroom stems to the pan and cook for a while.

Add one finely chopped tomato and garlic paste to the mixture.

Season with salt, turmeric powder, red chili powder, and cumin-coriander mix powder.

Stir the mixture until the oil separates from the masala.

Add chopped coriander leaves and mix well.

Add a little water to create a gravy and then add the shallow-fried mushrooms to the gravy.

Cover the pan and cook on low flame for about 3 minutes.

Check if the mushrooms are cooked and ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens