Today you will get a recipe for a dish with a royal taste: mushrooms together with paneer in a tasty and rich cashew gravy. Decorated with saffron, it doesn’t only taste great but also looks more than tasty!
Mushroom Paneer in Cashew Gravy
Creamy, rich and something that your taste buds will definitely enjoy!
How long does it take to prepare Mushroom Paneer in Cashew Gravy?
The paneer needs to be prepared the night before.
3 l Milk
3 Big Lemons
200 g Cashew Nuts
100 ml Water
1 kg Mushrooms
2 tbsp Vegetable Oil
a small Piece of fresh Turmeric
a small Piece of fresh Ginger
a pinch of Mace
1 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Garam Masala
Salt according to Taste
Saffron Leaves for Decoration
How to prepare Mushroom Paneer in Cashew Gravy
You will need to start the day before you want to prepare this dish by preparing the paneer. You can use this recipe for example for preparing paneer out of the milk and lemons. As we will need the paneer in cubes, you should wrap it into a kitchen towel and place it either under a heavy pot filled with water or some heavy stones. Like this, the water can be pressed out and it will be solid on some hours.
When you start cooking, start by soaking the cashew nuts in the water. This needs to be done so that the nuts become soft and can be used more easily later on.
Now you can wash the mushrooms and then chop them in medium-sized pieces. Also peel the ginger as well as the turmeric and cut both into very small pieces.
Heat up the oil in a wok or deep pan. Add cumin, ginger and turmeric pieces and stir it all while frying it for a bit. Add the mushrooms in and mix everything well. Now you need to keep on stirring in regular intervals to make sure the mushrooms don’t burn to the bottom of the wok or pan. Do not use a lid on them, as it would create even more water. Instead, you let the mushrooms get cooked until the water which they released is dry.
In the meantime, you can take the paneer and cut it into medium-sized cubes.
Once the mushrooms are soft, you can sprinkle the garam masala and coriander on top of them and mix the mushrooms with the spices. Now add the paneer, stir it all well again and let it cook altogether. Stir from time to time but be careful not to mash the paneer while doing so. Again, stir until the water dries, which should happen in about ten to fifteen minutes.
In the meantime, you can make puree out of the cashews and the water with the help of a blender. Now you sprinkle some salt over the mushrooms and the paneer and then finally add the cashew puree. Let it cook while you are stirring and thus let it get a bit thicker. The cashews develop their taste as you cook them.
When you have reached a consistency you like, you can turn off the stove, place a few saffron leaves on top of it for decoration and then go serve your delicious meal!