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This recipe is a heavenly combination of paneer and mushroom, that is simmered in a spicy tomato based creamy gravy. The use of butter instead of oil gives a rich taste to the dish.


  • Tomato puree - 4 tomatoes
  • Mushrooms 1/2 cup
  • Paneer chopped in to small cubes
  • 1/2 tsp Garam masala powder
  • 1/2 tsp Cumin powder
  • 1 tsp Coriander
  • 1 tsp Ginger garlic paste
  • 1 tsp Red chilli powder
  • Oil 3 tsp
  • Salt to taste
  • Coriander leaves for garnishing
  • Whipping cream 3/4 cup
  • Butter 1 stick
  • Kasoori methi 1 tsp
Paneer Mushroom Masala


  • Heat oil in a pan, add ginger garlic paste, cook it till raw smell from ginger garlic goes away. Then add tomato puree and cook it for 5 mts.
  • Add cumin powder and coriander powder then cover t cook for 5 mts.
  • Add red chilli powder and cook for 1 mt, add butter and cover and again cook for 5 mts.
  • Sprinkle garam masala powder and pour 3/4 cup of water and bring it to boil.
  • Add salt and kasoori methi powder and cook it for 1 mt.
  • Add mushroom and paneer, cover and cook for 5 mts.
  • Finally add cream, mix it and cook for 2 mts.

Paneer Mushroom Masala

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