Imported from Instagram

Creamy Mushroom with Herb Rice

Name: Creamy Mushroom with Herb Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 200 g mushrooms; 1 tsp oil; 1 tsp butter; 1 tsp garlic (Chopped; for the mushroom mixture); 0.25 cup onion (Chopped); 1 capsicum (Small, diced); 0.25 cup sweet corn (Boiled); 0.5 tsp oregano (For the mushroom mixture); 0.5 tsp chili flakes (For the mushroom mixture); salt (As per taste; for the mushroom mixture); 100 g paneer (For the gravy); 0.5 tsp peri peri masala (For the gravy); 0.5 tsp Kashmiri chili powder (For the gravy); 0.25 cup chilled water (For blending the gravy); 0.25 cup water (For adjusting the gravy consistency); 1 cube processed cheese (For the gravy); fresh coriander (For the gravy; amount not specified); 0.5 tsp oil (For the herb rice); 0.5 tsp butter (For the herb rice); 1 tsp garlic (Chopped; for the herb rice); 0.5 tsp oregano (For the herb rice); 0.5 tsp chili flakes (For the herb rice); 2 tbsp carrot (Chopped); 2 tbsp French beans (Chopped); 2 cup boiled rice (For the herb rice); salt (As per taste; for the herb rice); fresh coriander (For the herb rice; amount not specified); 1 tbsp roasted sesame seeds (For the herb rice)

Recipe by Neha 🥢 Food blogger @culinarychaser · Instagram

Imported by Prashasthi Nishshanka on SeeMeCook

A spicy, creamy mushroom and paneer gravy served with garlicky herb rice, vegetables, and toasted sesame seeds. A filling vegetarian lunch with a rich, savory finish.

2 servings45 minSouth Asian

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Ingredients

200 g mushrooms
1 tsp oil
1 tsp butter
1 tsp garlic (Chopped; for the mushroom mixture)
0.25 cup onion (Chopped)
1 capsicum (Small, diced)
0.25 cup sweet corn (Boiled)
0.5 tsp oregano (For the mushroom mixture)
0.5 tsp chili flakes (For the mushroom mixture)
salt (As per taste; for the mushroom mixture)
100 g paneer (For the gravy)
0.5 tsp peri peri masala (For the gravy)
0.5 tsp Kashmiri chili powder (For the gravy)
0.25 cup chilled water (For blending the gravy)
0.25 cup water (For adjusting the gravy consistency)
1 cube processed cheese (For the gravy)
fresh coriander (For the gravy; amount not specified)
0.5 tsp oil (For the herb rice)
0.5 tsp butter (For the herb rice)
1 tsp garlic (Chopped; for the herb rice)
0.5 tsp oregano (For the herb rice)
0.5 tsp chili flakes (For the herb rice)
2 tbsp carrot (Chopped)
2 tbsp French beans (Chopped)
2 cup boiled rice (For the herb rice)
salt (As per taste; for the herb rice)
fresh coriander (For the herb rice; amount not specified)
1 tbsp roasted sesame seeds (For the herb rice)

Steps

1
Make the gravy base: place the paneer, peri peri masala, Kashmiri chili powder, and chilled water in a blender jar.
2
Blend the ingredients into a smooth paste.
3
Heat the oil and butter for the mushroom mixture in a pan.
4
Add the chopped garlic and onion, then cook briefly until fragrant and softened.
5
Add the mushrooms and diced capsicum and cook until softened.
6
Stir in the boiled sweet corn, oregano, chili flakes, and salt to taste.
7
Add the paneer gravy paste and processed cheese. Stir to combine, adding the additional water as needed to adjust the consistency.
8
Add fresh coriander to the mushroom gravy.
9
For the herb rice, heat the oil and butter in a pan.
10
Add the chopped garlic and cook until fragrant.
11
Add the oregano, chili flakes, chopped carrot, and chopped French beans; stir to combine.
12
Add the boiled rice and salt to taste, then mix until the rice is evenly seasoned.
13
Add fresh coriander and roasted sesame seeds to the rice.
14
Serve the herb rice with the creamy mushroom gravy.

Notes

The description provides ingredient amounts, while the visible frames only confirm blending paneer with the spices and chilled water into a smooth paste. Detailed cooking sequence, heat levels, and cooking times are not stated in the supplied source; steps beyond the visible blending instruction are conservative connective reconstruction. Fresh coriander amounts are unspecified.