Jump to Recipe Print Recipe ONE POT PANEER/MUSHROOM MASALA – making a creamy, satiny smooth, quick and delicious paneer/tofu/mushroom or any vegetable curry could not be easier! Just boil the aromatics (onions, tomatoes, ginger, garlic, nuts and whole spices), simmer in a spice powder laden tadka, add paneer, tofu, sauteed/boiled mushrooms or any vegetable of your choice and viola! An absolutely mouthwatering almost instant curry is ready to mop up either with some Indian bread like parathas or roti and even as a side with pulao, rice etc.! I could not believe something so easy could taste that good!! You must try it too. One gravy, so many possibilities. And I have already made it umpteen number of times already using paneer, different veggie combos etc.
MADE IN A JIFFY GRAVY
This has become my go to quick gravy to make for a quick side with parathas or rice. Absolutely creamy, satiny, quick, delicious and definitely will be on repeat in your house! Once the aromatics are boiled, pureed and sautéed for a few minutes in a customizable tadka or tempering, making a myriad of vegetarian curries seems like a piece of cake. This time, I decided to make a paneer curry (with some green peas) and a mushroom curry (with bell peppers) for those vegan friends of mine. Both came out uber delicious! I am sure you will enjoy them too.
INGREDIENTS NEEDED TO MAKE ONE POT PANEER/MUSHROOM MASALA/VEGGIE CURRY
(Full amounts and Step-wise method as well as printable/to save Recipe Card is given below) PANEER – if making your favorite paneer curry albeit in a jiffy, add chunks of them (along with green peas) in the simmering gravy. But if you are vegan, then tofu will do as well as any vegetable you like or have. If using mushrooms, then you will need a packet of button mushrooms instead or any mix of vegetables. MUSHROOMS – For foodies who don’t like paneer or tofu, then do try with fresh mushrooms; I added some chopped capsicum/bell peppers too. FOR THE GRAVY: AROMATICS – the basics like onions, tomatoes, ginger, garlic etc. SPICES – few cloves and 1 bay leaf SPICE POWDERS – the basics that any Indian food lover should and would have in their pantry…cumin powder, garam masala powder, saunf/fennel powder, coriander powder, haldi/turmeric powder, crushed dry fenugreek leaves and some Kashmiri red chili powder (or even paprika powder); all available online or in any Indian store. CASHEW NUTS - this is added to add richness and thickness to the final gravy. You could use almonds instead too or even omit it out if having nut allergy. Of course, you will definitely need some oil and/or ghee, salt to taste and a few freshly chopped cilantro/coriander leaves for garnish. That is it!
HOW TO MAKE ONE-POT PANEER/MUSHROOM MASALA CURRY
Needs only 3 steps: That is it! First step is to make the gravy. Pressure cook 1 large onion cubed, 2 large tomatoes chopped, 3-4 cloves, 1 bay leaf, 12- 15 cashew nuts, 3 to 4 large cloves of garlic and 2 inch piece ginger, roughly chopped with just enough water for 1-2 whistles (in an Indian pressure cooker). If using Instant Pot, then pressure cook on high for 1 minute. (This step can be made in a saucepan too on a stove top; just takes a little longer time) Once the pressure drops, drain and puree. (Use the drained water to the gravy). Heat 2 tbsp. oil and 1 tbps ghee (or oil( and let melt. Add 1 tsp jeera powder, 1 teaspoon garam masala powder, ½ teaspoon saunf/fennel powder, 1-2 teaspoons kasoori methi, 2 teaspoons Kashmiri red chili powder, ¼ teaspoon haldi/turmeric powder, ¼ tsp black pepper powder and 2 teaspoons coriander powder. Sauté few seconds and immediately add the puree. Gently mix and fry on medium heat for a few minutes. Add salt to taste, dilute to preferred consistency (use the drained onion-tomato water) and bring to a gentle simmer. Mix in cubed paneer and ¼-1/2 cup green peas and simmer until heated through.
(If using mushrooms and capsicum/green bell pepper combination, sauté these first in the pan with a dash of oil and add to simmering gravy)
When the curry is creamy, mixed well and simmering hot, serve with your favorite rice or bread.
Garnish with freshly chopped cilantro/coriander leaves and serve hot with rice, fried rice, jeera rice, pulao, puris, chapattis, parathas etc.
Enjoy and Happy Cooking/Eating!
SERVING SUGGESTIONS:
This creamy, rich, quick and delicious paneer, tofu or vegetable curry goes perfect with any Indian bread like rotis, parathas, naan, chapatti or even some regular cooked rice or fried rice/pulao too! Store leftovers in the fridge for a day or two; best eaten fresh. Enjoy and Happy Cooking/Eating!
You can enjoy this smashingly delicious curry with some:
Achaari Moringa Parathas Avocado and Spinach Roti/Parathas Kale Parathas Sweet Potato Parathas Lauki Parathas with Carrots
Time to see how I made this delicious curry…do save or print to make soon:
TIME TO PIN/SHARE:
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