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Paneer Mushroom Masala

This hearty paneer mushroom masala is a quick, flavorful curry that combines soft, spongy paneer with earthy mushrooms in a fragrant tomato-based sauce. The dish features a rich, velvety texture with a balance of spice and creaminess, making it perfect for a comforting weeknight dinner. It’s cooked using sautéing and simmering methods, resulting in a glossy, aromatic dish that’s as satisfying to look at as it is to eat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons Cooking oil
  • 1 Large onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 teaspoon Cumin seeds or ground cumin
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Turmeric powder
  • 1 cup Crushed canned tomatoes
  • 200 grams Paneer, cubed
  • 1 cup Mushrooms, sliced
  • 1/2 teaspoon Chili powder (optional)
  • 1/4 cup Cream or yogurt for finishing
  • Salt to taste

Equipment

  • Large skillet
  • Sharp knife

Method
 

  1. Heat the oil in a large skillet over medium heat until shimmering. Add the chopped onion and sauté for about 5 minutes, until it turns golden and fragrant.
  2. Add the minced garlic and grated ginger to the skillet. Cook for 30 seconds to 1 minute until aromatic, stirring constantly to prevent burning.
  3. Stir in the cumin seeds (or ground cumin), coriander powder, and turmeric. Toast the spices for about 30 seconds until they release a warm, nutty aroma.
  4. Pour in the crushed canned tomatoes and cook for 8-10 minutes, stirring occasionally. The sauce should thicken and deepen in color, smelling rich and slightly smoky.
  5. Add the cubed paneer and sliced mushrooms to the skillet. Gently stir to coat them with the sauce, and cook for about 5 minutes until the paneer is heated through and mushrooms release their juices.
  6. Season with salt and optional chili powder. Let everything simmer for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. Turn off the heat and stir in the cream or yogurt, mixing until the sauce becomes velvety and fragrant. Let it sit for a minute or two to settle.
  8. Serve the hot paneer mushroom masala with steamed rice or flatbread, garnished with fresh cilantro if desired. The sauce should be rich, fragrant, and coated evenly over the ingredients.