Ingredients: tomato,cumin powder (jeera),black peppercorns,cloves garlic,onion,cumin seeds (jeera),black pepper powder,turmeric powder,sunflower oil,salt,cardamom (elaichi) podsseeds,dry red chillies,coriander seeds,star anise,garam masala powder,mint leaves (pudina),water,button mushrooms,ginger,paneer,cinnamon stick,milk,coriander (dhania) leaves,cloves (laung)

Paneer Stuffed Mushroom Masala Recipe, Water - as required,1 teaspoon Cumin powder (Jeera),1 sprig Coriander (Dhania) Leaves - finely chopped to garnish,400 grams Button mushrooms - washed and cleaned,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Whole Black Peppercorns,100 grams Paneer (Homemade Cottage Cheese) - crumbled,Salt - to taste,1 teaspoon Garam masala powder,1/2 cup Milk,1 inch Cinnamon stick,1 inch Ginger - finely chopped,4 Dry Red Chillies,1 cup Homemade tomato puree,6 cloves Garlic - finely chopped,1 tablespoon Sunflower Oil,2 Cloves (Laung),1/3 cup Onions - finely chopped,1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Coriander seeds,1 Star anise,1 teaspoon Black pepper powder,2 sprig Mint Leaves (Pudina) - finely chopped, 45, North Indian Recipes, To begin making the Paneer Stuffed Mushroom Masala Recipe we will first make the filling for the stuffed mushrooms.
To make the paneer filling for the Paneer Stuffed Mushroom MasalaIn a mixing bowl, combine the crumbled paneer along with salt, black pepper powder, cumin powder, garam masala powder, onions, and mint leaves.
Mix until well combined.
To stuff the mushrooms for the Paneer Stuffed Mushroom MasalaGently remove the stem of the mushroom, keeping the semicircular base of the mushroom intact.
In a bowl, toss these mushrooms with salt and oil.
Stuff the mushrooms with small cherry sized paneer filling balls and smoothen the top.
Heat a skillet with a few drops of oil, on medium-high flame, now gently place each of the paneer stuffed mushrooms in the pan.Cover with a lid and cook on medium flame, until the mushrooms are cooked through.
This will take anywhere between 5-7 minutes.
Turn off the flame once the mushrooms are done and allow it to rest.
To make the tomato gravy for the Paneer Stuffed Mushroom Masala RecipeHeat a skillet on medium flame, to this add the whole spices - whole black peppercorns, dry red chillies, cumin seeds, coriander seeds, cardamom, cloves, cinnamon stick and star anise for 4-5 minutes until the aroma wafts in the air.
Turn off the flame, and allow the whole spices to cool down.
Transfer to a mixer jar and grind to a coarse powder.
Heat a kadai on medium flame, add oil, once the oil is hot, add the ginger, garlic and saute for about a minute.Into this kadai, add the tomato puree and allow it to come to a boil.
Once it comes to a brisk boil, reduce the flame and add the freshly ground roasted spices, turmeric powder, salt and milk.
Mix vigorously and add water to adjust the consistency of the gravy to your liking.
While the gravy is bubbling, gently drop the paneer stuffed mushrooms into this tomato base and the curry is done.
Give it a taste and adjust the salt and spices accordingly.Turn off the heat and transfer the Paneer Stuffed Mushroom Masala Recipe to a serving bowl.Serve Paneer Stuffed Mushroom Masala Recipe along with Cheese Garlic Naan Recipe, Pudina Pyaz Kachumber Salad Recipe - Mint & Onion Salad, Boondi Raita Recipe Spiced With Black Salt followed by a dessert of Paan Matka Kulfi Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Paneer_Stuffed_Mushrooms_in_Makhani_Gravy_1_1600.jpg, 24