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one pot paneer masala

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

  1. 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.
  2. Let cool, drain and make a fine puree in a blender jar. (Use the drained water to adjust consistency of the gravy.
  3. Heat 3 tbsp. oil or 2 tbsp. oil and 1 tbsp. ghee (if not vegan) in the same pot. (Wipe clean if necessary).
  4. 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.
  5. Mix and sauté a few seconds on medium heat and immediately add the puree.
  6. Gently stir and fry the added gravy on medium heat for a few minutes.
  7. 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.
  8. Mix in cubed paneer and ¼-1/2 cup rinsed frozen green peas and simmer until heated through.
  9. (If using fresh green peas, then you may have to preboil the green peas).
  10. (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.)
  11. Simmer on medium heat for a few minutes. Adjust seasonings if needed.
  12. Garnish with freshly chopped cilantro/coriander leaves and serve hot with rice, fried rice, jeera rice, pulao, puris, chapattis, parathas etc.
  13. 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!