Name: ONE POT PANEER/MUSHROOM MASALA
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 200 grams paneer (cubed (you can use tofu too)); ¼- ½ cup green peas (fresh or frozen); 200 grams button mushrooms (if not using paneer or tofu); 1 medium sized capsicum/bell pepper (cubed (in place of green peas)); 1 large onion (cubed); 2 large tomatoes (chopped); 3-4 cloves of garlic (peeled); Large piece of ginger (roughly chopped); 12-14 cashew nuts ((you can use almonds too or omit them if having nut allergies)); 3-4 cloves; 1 inch piece cinnamon stick; 1 bay leaf; 1 teaspoon cumin powder; 1 teaspoon garam masala powder; 2 teaspoons coriander powder; 2 teaspoons Kashmiri red chili powder; 2 teaspoons kasoori methi/dried fenugreek leaves; ¼ teaspoon haldi/turmeric powder; ¼ teaspoon black pepper powder; 3 tablespoon oil (or 2 tablespoons oil and 1 tablespoon ghee if not vegan); Salt to taste; Freshly chopped coriander leaves for garnish

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ONE POT PANEER/MUSHROOM MASALA – making a creamy, satiny smooth, quick and delicious paneer/tofu/mushroom or any vegetable curry could not be easier!

Just boil the aromatics (onions, tomatoes, ginger, garlic, nuts and whole spices), simmer in a spice powder laden tadka, add paneer, tofu, sauteed/boiled mushrooms or any vegetable of your choice and viola!

An absolutely mouthwatering almost instant curry is ready to mop up either with some Indian bread like parathas or roti and even as a side with pulao, rice etc.!

I could not believe something so easy could taste that good!!

You must try it too. One gravy, so many possibilities.

And I have already made it umpteen number of times already using paneer, different veggie combos etc.

MADE IN A JIFFY GRAVY

This has become my go to quick gravy to make for a quick side with parathas or rice.

Absolutely creamy, satiny, quick, delicious and definitely will be on repeat in your house!

Once the aromatics are boiled, pureed and sautéed for a few minutes in a customizable tadka or tempering, making a myriad of vegetarian curries seems like a piece of cake.

This time, I decided to make a paneer curry (with some green peas) and a mushroom curry (with bell peppers) for those vegan friends of mine.

Both came out uber delicious!

I am sure you will enjoy them too.

INGREDIENTS NEEDED TO MAKE ONE POT PANEER/MUSHROOM MASALA/VEGGIE CURRY

(Full amounts and Step-wise method as well as printable/to save Recipe Card is given below)

PANEER – if making your favorite paneer curry albeit in a jiffy, add chunks of them (along with green peas) in the simmering gravy.

But if you are vegan, then tofu will do as well as any vegetable you like or have.

If using mushrooms, then you will need a packet of button mushrooms instead or any mix of vegetables.

MUSHROOMS – For foodies who don’t like paneer or tofu, then do try with fresh mushrooms; I added some chopped capsicum/bell peppers too.

FOR THE GRAVY:

AROMATICS – the basics like onions, tomatoes, ginger, garlic etc.

SPICES – few cloves and 1 bay leaf

SPICE POWDERS – the basics that any Indian food lover should and would have in their pantry…cumin powder, garam masala powder, saunf/fennel powder, coriander powder, haldi/turmeric powder, crushed dry fenugreek leaves and some Kashmiri red chili powder (or even paprika powder); all available online or in any Indian store.

CASHEW NUTS - this is added to add richness and thickness to the final gravy. You could use almonds instead too or even omit it out if having nut allergy.

Of course, you will definitely need some oil and/or ghee, salt to taste and a few freshly chopped cilantro/coriander leaves for garnish.

That is it!

HOW TO MAKE ONE-POT PANEER/MUSHROOM MASALA CURRY

Needs only 3 steps:

Make the gravy (literally boil/pressure cook and puree)
Simmer the puree in a tadka or spice tempering.
Add the paneer, veggies etc. and heat through.

That is it!

First step is to make the gravy.

Pressure cook 1 large onion cubed, 2 large tomatoes chopped, 3-4 cloves, 1 bay leaf, 12- 15 cashew nuts, 3 to 4 large cloves of garlic and 2 inch piece ginger, roughly chopped with just enough water for 1-2 whistles (in an Indian pressure cooker).

If using Instant Pot, then pressure cook on high for 1 minute.

(This step can be made in a saucepan too on a stove top; just takes a little longer time)

Once the pressure drops, drain and puree. (Use the drained water to the gravy).

Heat 2 tbsp. oil and 1 tbps ghee (or oil( and let melt.

Add 1 tsp jeera powder, 1 teaspoon garam masala powder, ½ teaspoon saunf/fennel powder, 1-2 teaspoons kasoori methi, 2 teaspoons Kashmiri red chili powder, ¼ teaspoon haldi/turmeric powder, ¼ tsp black pepper powder and 2 teaspoons coriander powder.

Sauté few seconds and immediately add the puree.

Gently mix and fry on medium heat for a few minutes.

Add salt to taste, dilute to preferred consistency (use the drained onion-tomato water) and bring to a gentle simmer.

Mix in cubed paneer and ¼-1/2 cup green peas and simmer until heated through.

(If using mushrooms and capsicum/green bell pepper combination, sauté these first in the pan with a dash of oil and add to simmering gravy)

When the curry is creamy, mixed well and simmering hot, serve with your favorite rice or bread.

Garnish with freshly chopped cilantro/coriander leaves and serve hot with rice, fried rice, jeera rice, pulao, puris, chapattis, parathas etc.

Enjoy and Happy Cooking/Eating!

SERVING SUGGESTIONS:

This creamy, rich, quick and delicious paneer, tofu or vegetable curry goes perfect with any Indian bread like rotis, parathas, naan, chapatti or even some regular cooked rice or fried rice/pulao too!

Store leftovers in the fridge for a day or two; best eaten fresh.

Enjoy and Happy Cooking/Eating!

You can enjoy this smashingly delicious curry with some:

Time to see how I made this delicious curry...do save or print to make soon:

ONE POT PANEER/MUSHROOM MASALA

This easy and flavorful curry has creamy chunks of paneer/tofu or even mushrooms swimming in a made in a jiffy gravy. Goes so well with any Indian bread or even rice too!

Course Brunch, Dinner, Lunch

Cuisine Indian, North Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Vanitha

Ingredients

200 grams paneer cubed (you can use tofu too)
¼- ½ cup green peas fresh or frozen
200 grams button mushrooms if not using paneer or tofu
1 medium sized capsicum/bell pepper cubed (in place of green peas)

FOR THE GRAVY:

1 large onion cubed
2 large tomatoes chopped
3-4 cloves of garlic peeled
Large piece of ginger roughly chopped
12-14 cashew nuts (you can use almonds too or omit them if having nut allergies)
3-4 cloves
1 inch piece cinnamon stick
1 bay leaf
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 teaspoons coriander powder
2 teaspoons Kashmiri red chili powder
2 teaspoons kasoori methi/dried fenugreek leaves
¼ teaspoon haldi/turmeric powder
¼ teaspoon black pepper powder

OTHER INGREDIENTS:

3 tablespoon oil or 2 tablespoons oil and 1 tablespoon ghee if not vegan
Salt to taste
Freshly chopped coriander leaves for garnish

Instructions

Pressure cook or boil in some water 1 large onion cubed, 2 large tomatoes chopped, 3-4 cloves, 1 bay leaf, 12- 15 cashew nuts, 3 to 4 large cloves of garlic and 2 inch piece ginger, roughly chopped with just enough water for 1-2 whistles.
Let cool, drain and make a fine puree in a blender jar. (Use the drained water to adjust consistency of the gravy.
Heat 3 tbsp. oil or 2 tbsp. oil and 1 tbsp. ghee (if not vegan) in the same pot. (Wipe clean if necessary).
When the oil is hot enough, add 1 tsp jeera powder, 1 teaspoon garam masala powder, ½ teaspoon saunf/fennel powder, 1-2 teaspoons kasoori methi/dry fenugreek leaves, 2 teaspoons Kashmiri red chili powder, ¼ teaspoon haldi/turmeric powder, ¼ tsp black pepper powder and 2 teaspoons coriander powder.
Mix and sauté a few seconds on medium heat and immediately add the puree.
Gently stir and fry the added gravy on medium heat for a few minutes.
Add salt to taste, dilute to preferred consistency (use the drained onion-tomato water from the rinsed blender jar) and bring to a gentle simmer.
Mix in cubed paneer and ¼-1/2 cup rinsed frozen green peas and simmer until heated through.
(If using fresh green peas, then you may have to preboil the green peas).
(If using mushrooms and capsicum/green bell pepper combination, sauté these first in the pan with a dash of oil, remove and set aside, then boil the gravy mixture in the same pan or pot before adding in the paneer, green peas, mushrooms etc.)
Simmer on medium heat for a few minutes. Adjust seasonings if needed.
Garnish with freshly chopped cilantro/coriander leaves and serve hot with rice, fried rice, jeera rice, pulao, puris, chapattis, parathas etc.
Enjoy and Happy Cooking/Eating!

Recipe Notes

Adjust the amounts of spices to your preference.
Instead of paneer or even tofu, you can add any vegetable you like...just either boil/steam them or stir fry them before adding to this amazingly delicious gravy!
If vegan, use only oil, veggies and if you love it, tofu.
Enjoy and Happy Cooking/Eating!

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