Aren’t you tired of eating the same old red or brown gravies or sauces? If you have read my blog, you know I love green things. Be it the Palak Paneer or Sarson Ka Saag, I love green sauces but they almost always have a base of spinach or some sort of greens. Paneer and Mushroom in Green Sauce is different enough to lend some exotic aspect to a weeknight dinner, and familiar enough to be comforting.
If I had to compare Paneer and Mushroom in Green Sauce to anything, I would say it is inspired by my Nimona recipe. Creamy and spicy, it has a base of green peas rather than the humdrum tomato. This was a hit, and has me thinking of multiple things I can make with this green sauce.
This green sauce turned out to be more complex than I wanted it to be, and I am working on coming up with an easy version that can be adapted to different cuisines and can serve as a sauce, curry, dip, spread etc.
Until then, enjoy this paneer and mushroom in green sauce! Mushrooms give an earthy flavor that cannot be obtained from any other vegetable. You can add other veggies if you want, but why not try this as it is? After all, Paneer and mushrooms are the most popular when it comes to vegetarian food especially in India.
The photos are not that great because this was an impromptu recipe, and they just didn’t turn out right! Plus there was a hungry group waiting to be fed, leaving very little time for just that right shot.
Paneer and mushroom in green sauce is creamy and comforting with unique flavors. Warm spices and ginger are mellowed by a creamy green sauce.
- 1 cup onion
- 2 Tbsp fresh ginger
- 1 inch cinnamon stick or 1 tsp ground cinnamon
- 4 cloves
- 1 tsp peppercorns
- 1 tsp fennel seeds or saunf
- 1/2 cup milk
- 1 cup green peas
- 200g Paneer cubed
- 10-12 mushrooms quartered
- 2 tsp sugar
- Salt to taste
- 1 Tbsp green coriander
- Add slivered or chopped onions, sliced ginger, spices and milk to a wok. Simmer until softened. Add green peas. If using frozen peas, just stir them in for 2 minutes. If using fresh peas, blanch them before adding to the onions.
- Cool and blend the onion and peas mixture until smooth. Strain if you want it super smooth.
- Now add sauce back to the wok and bring to a boil. Simmer for a few minutes. If sauce is too thick, add some more milk, or water.
- Add chopped paneer and quartered mushrooms, sugar and salt.
- Simmer gently until mushrooms reduce a bit and sauce has the consistency you want.
- Serve hot topped with a dollop of butter along with Roti or rice.
Tired of Paneer Makhani? This green sauce will liven up your paneer. Give it a try and let me know what you think, or taste. And yes, check out the nutrition info!