Paneer Mushroom Masala Recipe – Authentic Indian Gravy

Last Updated on 4 months by Neha Deshmukh

Paneer Mushroom Masala Recipe – Authentic Indian Gravy

Introduction

Oh, Paneer Mushroom Masala! This dish just screams comfort food, doesn’t it? It’s one of those recipes that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and simmering goodness. I first made this myself when I was craving a taste of home while living away from family, and it quickly became a regular in my rotation. It’s rich, flavorful, and surprisingly easy to make – perfect for a weeknight dinner or a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Mushroom Masala isn’t just another curry. It’s a beautiful blend of textures and tastes. The soft paneer and earthy mushrooms swim in a creamy, aromatic gravy that’s simply irresistible. It’s a guaranteed crowd-pleaser, and honestly, even picky eaters tend to love it! Plus, it’s a fantastic way to enjoy a hearty vegetarian meal packed with flavour.

Ingredients

Here’s what you’ll need to create this magic:

• 15-16 paneer cubes
• 200 grams mushrooms
• ½ cup fresh peas (matar)
• 1 ½ tbsp oil
• Salt to taste
• 1 cup onion paste
• 1 tsp ginger-garlic paste
• 1 cup tomato puree
• ¾-1 tsp red chili powder (adjust to your spice preference!)
• ¼ tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp Kitchen King Masala (or garam masala)
• 2 tbsp cashew nuts
• 2 tsp khus khus (poppy seeds)
• 3 tbsp oil (or oil + butter mix – butter adds extra richness!)
• 2 cloves
• 1 inch cinnamon stick
• 1 cardamom pod
• 2 tbsp fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients for a moment. A few things really make this recipe shine:

• Cashew and Poppy Seed Paste: Don’t skip this! It’s the secret to that incredibly creamy and luxurious gravy. Soaking the cashews and poppy seeds ensures a super smooth paste.
• Kitchen King Masala/Garam Masala: This spice blend is essential for that authentic Indian flavour. If you can find Kitchen King Masala, definitely use it! Garam masala is a great substitute, though.
• Paneer and Mushrooms: The combination of soft paneer and slightly chewy mushrooms is just divine. Feel free to use your favourite type of mushroom – button, shiitake, or oyster mushrooms all work beautifully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prep. Grind the onions into a smooth paste and prepare your tomato puree. Then, soak the cashew nuts and poppy seeds in warm water for about 20-30 minutes. Once softened, grind them into a smooth paste – again, smoothness is key!
2. Next, cook the fresh peas until they’re tender. Clean and halve the mushrooms. Now, marinate the paneer and mushrooms with a pinch of salt, red chili powder, and turmeric powder for about 15-20 minutes. This helps them absorb all those lovely flavours.
3. Heat 1 tbsp of oil in a pan and sauté the mushrooms until they’re soft and slightly browned. Set them aside. In the same pan, add another tbsp of oil and sauté the marinated paneer until it’s lightly golden. Set that aside too.
4. Now for the gravy! Heat the remaining 3 tbsp of oil in a pan. Add the cloves, cinnamon stick, and cardamom pod. Sauté for about 30 seconds until fragrant – this blooms the spices and releases their flavour.
5. Add the onion paste and cook until it’s golden brown. This takes patience, but it’s worth it! Stir in the ginger-garlic paste and cook for another minute until you can smell that wonderful aroma.
6. Time for the tomatoes! Add the tomato puree, red chili powder, turmeric powder, coriander powder, and Kitchen King Masala (or garam masala). Cook this mixture until the oil starts to separate from the sides – this is a sign that the spices are well cooked.
7. Add the cashew-poppy seed paste and cook for about 3 minutes, stirring constantly. Then, gently stir in the sautéed mushrooms, paneer, and cooked peas.
8. Pour in 1 cup of water, bring to a simmer, and cook until the gravy thickens to your liking. Adjust the salt to taste.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the paneer and mushrooms. Work in batches if necessary to ensure they brown properly.
• For a richer flavour, use a mix of oil and butter when sautéing the spices.
• If your gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• My Family’s Secret: My aunt always adds a dollop of cream at the very end for extra indulgence.
• Spicy Kick: If you love heat, add a chopped green chili along with the ginger-garlic paste.
• Vegetable Medley: Feel free to add other vegetables like bell peppers or cauliflower.

Vegan Adaptation

Want to make this vegan? It’s easy! Simply substitute the paneer with firm or extra-firm tofu (pressed to remove excess water) and skip the cream if you’re adding it.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment

• Mild: Use ½ tsp red chili powder.
• Medium: Use ¾ tsp red chili powder.
• Hot: Use 1 tsp or more red chili powder, and add a chopped green chili.

Festival Adaptations

This dish is perfect for festive occasions! It’s often made during Navratri (using allowed ingredients) and Diwali.

Serving Suggestions

Serve hot with roti, naan, paratha, or jeera rice. A side of raita (yogurt dip) complements the richness beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Kitchen King Masala and can I substitute it?

Kitchen King Masala is a popular Indian spice blend that adds a unique flavour to dishes. If you can’t find it, garam masala is a perfectly good substitute.

Can I use frozen peas in this recipe?

Yes, absolutely! Just make sure to thaw them before adding them to the gravy.

How can I make the gravy thicker/thinner?

For a thicker gravy, simmer for a few more minutes. For a thinner gravy, add a little more water.

What type of mushrooms work best in Paneer Mushroom Masala?

Button mushrooms are the most commonly used, but you can also use shiitake, oyster, or portobello mushrooms.

Can this dish be made ahead of time?

Yes, you can make the gravy ahead of time and store it in the refrigerator. Add the paneer and mushrooms just before serving.