Vegan Paneer Mushroom Recipe Using Watermelon Seed Paneer
Vegan Paneer Mushroom Recipe Using Watermelon Seed Paneer: Plant-based paneer with mushrooms creates protein-rich Indian curry dish.
Ingredients
1 cup = 250 ml
- 3 tbsp cooking oil
- 200 grams mushrooms
- 120 gram vegan paneer made from watermelon seeds
- 1 big onion
- 1 big tomato
- 2 green chilies (chopped)
- 3 garlic cloves (chopped)
- 1 inch ginger (grated)
- 1 bay leaf
- 1 green cardamom
- Small piece of cinnamon
- 2 cloves
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tbsp kashmiri red chilli powder (for good colour)
- 1 tsp spicy red chilli powder
- Salt to taste
- 1 tsp magic masala (optional)
- 1/2 tsp garam masala
- 1 tsp kasuri methi/dry fennugreek leaves
- 1 tbsp coriander leaves
- Water to adjust consistency
Instructions
- Heat oil in a pan.
- Add chopped mushrooms and vegan paneer made from watermelon seeds.
- Saute it on high heat for 2-3 minutes. Don't overcook, otherwise mushrooms will begin to release their water and starts shrinking.
- Take the vegan paneer and mushrooms out of the pan.
- Add more oil into the pan if needed.
- Add onion, tomatoes, green chilies (chopped), garlic cloves (chopped), ginger (grated), bay leaf, green cardamom, cinnamon, cloves, cumin seeds, coriander powder, kashmiri red chilli powder (for good colour), spicy red chilli powder, salt and magic masala (optional), all together.
- Give them a good mix.
- Cover and let it cook on low heat.
- Don't miss to stir at intervals otherwise masala may stick to the bottom of the pan.
- In 10-15 minutes, masala will be cooked properly by turning brownish and oil is seen separating.
- Add water to adjust consistency.
- Also add stir fried mushroom paneer, kasuri methi & garam masala.
- Simmer for 4-5 minutes.
- Dairy free paneer mushroom recipe is ready. Serve hot after garnishing with fresh coriander leaves.