Paneer is one universal food in south Asian countries, which is vegetarian, which suits the meat-free diet of many in India, and makes paneer a very popular ingredient for curries, particularly in the north. Mushrooms are also an excellent source of potassium .Mushrooms are enjoyed for their flavor and texture. They can impart their own flavor to food or take on the flavor of other ingredients.

My family loves Paneer and Mushrooms both. In fact I buy a big bag of Mushroom from whole sale Grocery shop and try to incorporate mushrooms in Salads, omelettes, Sandwiches, and curries. Paneer is something which is always there in my fridge as my sons loved it and it is the easiest and quickest food item I find to make when I have to fix dinners in a short time.
Please check out the following Paneer recipes from my blog too.

Paneer Hariyali
Healthy Shahi Paneer
Tawa Paneer Masala
Restaurant Style Tomato Paneer Jalfarezi
Paneer and Celery Sandwich

This recipe has both Paneer and Mushroom as main ingredients and is very easy and quick to make. I had read this recipe few months back in Masterchef’s Sanjeev Kapoor’s Cookbook. Well no doubt that he is a masterchef and my favorite and I love to follow his recipes. Inspired by his recipe,and with slight inputs from my side I tried this today and it turned out great!

One secret ingredient in this recipe is Pineapple. Yes, Pineapple gives this dish a sweet and delectable flavor. Serve this with Roti or Naan and enjoy this new and easy Paneer dish with your family. This recipe tastes best if you cook before 4 -5 hours before serving. It tastes great hot and fresh too, but when you keep it for few hours the spices infuse properly inside the paneer and mushrooms and hence giving it a much better flavor.

Here is the recipe

INGREDIENTS

300 gms- Paneer cut into cubes.
8 Medium Size Mushrooms
1 medium sized bell pepper cut into square shape pieces
1 cup diced onions
1.5 tbsp. ginger garlic paste
2 medium sized tomato diced
2 tbsp of tomato sauce ( Ketchup)
2 slices of Pineapple ( fresh or canned)
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp garam masala powder
fresh cilantro leaves to garnish
salt – to taste
water- 1/2 cup  or more depending upon choice
Oil- 1 tbsp

METHOD
1. Heat oil in a non stick pan or Kadai. Once the oil is hot, keeping the flame on medium add chopped onions to it and saute till they become transparent.
2. Mean while , wash, dry  and cut mushrooms into 4 parts and keep aside.

Once the onions are cooked, put mushrooms into the pan and saute them as well. Add salt to the mushrooms and onions ans saute well.

3. Now Add turmeric powder, Chili powder and coriander powder and mix everything well.
4. Keep stirring the mixture frequently to avoid burning. Add ginger-garlic paste and saute till the raw aroma disappears.
5. Now add bell peppers and chopped pine apple slices to the pan.

Add tomatoes as well and mix everything well.
6. Add Tomato sauce and water now and cook everything on medium flame for 5 minutes. don’t forget to stir everything in between. Now add paneer cubes to the kadai and sprinkle garam masla on top.

7. Garnish with a coriander seeds and a small cube of butter on top ( if you want) and Serve hot with Chappatis or Naan or rice and enjoy!

FOOTNOTES
1. If you don’t have pine apples you can skip them and add little bit of sugar to add sweetness. You can also add more pine apples like 3 slices of you want more sweeter version of this recipe.
2. if you like more sourness in the gravy you can add tomato puree instead of tomato sauce. To make this recipe more rich you add cream also.
3.This recipe tastes best if you cook before 4 -5 hours before serving. It tastes great hot and fresh too, but when you keep it for few hours the spices infuse properly inside the paneer and mushrooms and hence giving it a much better flavor.
4. you can make Paneer and Mushroom Kathi rolls for your kids for this lunch box and I am sure he or she would love it.