Mushrooms with Paneer & Peppers

Paneer, Indian fresh cheese, cooked with fragrant aromatics and served with fluffy rice. Note: You need a blender for this recipe.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

basmati rice 240 g
mushrooms 250 g (sliced)
extra-virgin olive oil 4 tbsp
fresh coriander 1 handful (chopped)
mixed chillies 20 g (chopped)
paneer 450 g (sliced)
bell pepper 2 (sliced)
tomatoes 4 (chopped)
mild chilli powder 1 tsp
spring onions 2 (chopped)
garlic cloves 6 (chopped)
ginger 115 g (chopped)
fennel seeds ¼ tsp
cumin seeds 1 tsp
cardamom pods 2 (crushed)

Method

Roughly chop garlic cloves. Peel and roughly chop the ginger, spring onions and tomatoes.
Thickly slice the button mushrooms. Slice the bell peppers. Cut the paneer into small cubes. Slit the chillies into 4 pieces lengthways. Chop the fresh coriander stalks and leaves**.
To make the ginger and garlic paste, put the garlic cloves and the ginger (saving 10g) into a blender. Add a dash of extra virgin rapeseed oil and water and blitz to a puree. If too thick, add more water and a little more oil until it's a smooth consistency.
Keep 2 tablespoons of the paste for this recipe and transfer the rest to a sterilised jar. Cover with a layer of extra virgin rapeseed oil to preserve, seal tight and store in the fridge for up to 3 months.
Cook the rice according to the packet instructions.
Heat a dash of oil in a kadhai or frying pan over a medium heat and add the crushed green cardamom pods. As soon as the green cardamom pods change colour, add the cumin seeds and fennel seeds and sauté for about 30 seconds, or until they start to colour.
Add the ginger and garlic paste and continue stirring and cooking until almost dry, about 2–3 minutes. Add the spring onions and chilli powder. Sauté for a minute or so and add the tomatoes.
Sauté until the tomatoes mostly dry out, about 5–6 minutes, then add the button mushrooms and increase the heat. As soon as the moisture evaporates, add the bell pepper and keep the heat on high. Sauté for a few seconds, then add the paneer, ginger and fresh chillies.
Continue to sauté for about a minute or until the paneer is heated through.
Take off the heat, check the seasoning, mix in the chopped fresh coriander and serve with the rice. Enjoy.

More recipes like this...

Mushrooms with Paneer & Peppers

Start your shop...

Ingredients

Method

More recipes like this...

Matar Paneer

Thai Green Curry with Rice Noodles

Grandma Todiwala’s Macaroni & Cauliflower Cheese