FastCurries
Add Malai Paneer Mushroom Capsicum – Dhaba Paneer Mushroom to your go-to side dish list. This recipe cooks quickly, tastes great, and is very flavorful. If there’s one dish that can be made in a jiffy and can be served with rice as a full-blown restaurant style dish, it is this recipe.
How to make Malai Paneer Mushroom Capsicum – Dhaba Paneer Mushroom
Prep
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First, rinse and chop the mushrooms to two halves.
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Second, puree the tomatoes and grate the onions.
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Third, rinse and chop the bell pepper to 3 inch pieces
Cook
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First, add oil in a deep bottom pan on medium heat. Second, add in cumin seeds, cardamom pods, bay leaf, green cardamom pods and cloves. Further, once the cumin seeds splutter add in the chopped mushrooms.
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Furthermore, let the mushrooms sauté for 4 to 5 minutes until golden and until the water evaporates. Furthermore, take out mushrooms and set aside.
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Next in the same pan/pot add in bell peppers and let them sauté for a minute to 2 on medium heat. Take them out and set aside.
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Further, add in the crushed onion and ginger garlic paste and sauté for about 2 minutes.
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Add in all the spices (turmeric, Kashmiri chili powder, ground coriander, ground cumin) and salt. Stir. Further add in 1/4 cup water and mix.
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Next add in pureed tomatoes and stir. Sauté for 3 minutes. Furthermore, add in bell pepper, mushrooms and paneer.
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Next add in 1/2 cup water and 1/2 cup milk. Stir
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Further, change to low heat and cover and cook for 8 to 10 minutes. Finally open lid and add in garam masala and kasuri methi.
Tried this recipe yet? Also, Give us a rating, comment below in the reply section and let us know what you think. Further, Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Moreover, try some of our other recipes.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Also, Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Ingredients
Method
- Rinse and chop the mushrooms to two halves.
- Puree the tomatoes and grate the onions.
- Rinse and chop the bell pepper to 3 inch pieces
- Add oil in a deep bottom pan on medium heat. Further add in cumin seeds, cardamom pods, bay leaf, green cardamom pods and cloves. Once the cumin seeds splutter add in the chopped mushrooms.
- Let the mushrooms sauté for 4 to 5 minutes until golden and until the water evaporates. Take out mushrooms and set aside.
- Next in the same pan/pot add in bell peppers and let them sauté for a minute to 2 on medium heat. Take them out and set aside.
- Next add in the crushed onion and ginger garlic paste and sauté for about 2 minutes.
- Add in all the spices (turmeric, Kashmiri chili powder, ground coriander, ground cumin) and salt. Stir. Further add in 1/4 cup water and mix.
- Next add in pureed tomatoes and stir. Sauté for 3 minutes. Add in bell pepper, mushrooms and paneer.
- Next add in 1/2 cup water and 1/2 cup milk. Stir
- Change to low heat and cover and cook for 8 to 10 minutes. Finally open lid and add in garam masala and kasuri methi.
Is the cream added upon finishing?
Yes. Let me know how it turns out.