Mushroom & Paneer Thoran

Nutrition values are AI-estimated based on ingredients.

• 15-20 small pink shallots
• 4-5 cloves of garlic
• A sprinkle of red chili flakes
• A small amount of fennel seeds
• A small amount of cooking oil
• A pinch of mustard seeds
• A few sprigs of fresh curry leaves
• 200g white button mushrooms, pre-chopped into halves or quarters
• A pinch of turmeric powder
• Black pepper powder
• 1/2 tsp coriander powder
• Salt to taste
• 200g high-protein paneer, cubed into small pieces
• A few spoonfuls of fresh grated coconut

1. 1Peeled shallots and garlic cloves are added to a stone mortar and pestle and lightly crushed.
2. 2Red chili flakes and fennel seeds are added to the same mortar and pestle, and the mixture is further crushed until a coarse, rustic paste is formed.
3. 3A light-colored pan is heated on a stove, and a small amount of cooking oil is added.
4. 4Mustard seeds are added to the hot oil and allowed to splutter.
5. 5The crushed shallot-garlic-chili-fennel mixture is then added to the pan, along with fresh curry leaves.
6. 6Sauté the mixture for about two to three minutes until fragrant.
7. 7Chopped mushrooms are introduced to the pan and cooked on a high flame, stirring occasionally, until they start to release their moisture.
8. 8Turmeric powder, black pepper powder, coriander powder, and salt are sprinkled over the mushrooms.
9. 9Stir the mixture well to coat the mushrooms evenly with the spices and cook until the mushroom moisture mostly evaporates.
10. 10Cubed paneer is then added to the pan and gently mixed with the mushroom and spice mixture, then cooked for 2-3 minutes on low heat.
11. 11A few spoonfuls of fresh grated coconut are added to the pan.
12. 12The ingredients are given a final good mix, and the flame is switched off.
13. 13Serve the cooked Mushroom and Paneer Thoran hot.

These instructions are our analysis of the original video. Watch on YouTube →