How to make Gucchi Paneer Kheema -
Mushroom and paneer kheema
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gucchi (गुच्ची), Paneer (पनीर)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Nadur Palak Mushroom malaidar Spiced Lentils With Spinach Sweet and Spicy Vegetable Stir Fry
Gucchi Paneer Kheema Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Gucchi Paneer Kheema Recipe
Gucchi 6-8
Paneer 200 grams
Ghee 3 tablespoons
Green cardamom 2
Cinnamon 1 inch piece
Cloves 1
Black cardamom 1
Bay leaf 1
Cumin seeds 1/2 teaspoon
Poppy seeds (khuskhus/posto) roasted 2 tablespoons
Onions finely chopped 2 medium
Ginger finely chopped 1 inch piece
Garlic finely chopped 4 cloves
Tomatoes 2 medium
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Green chillies chopped 2
Salt to taste
Cashewnuts,halved 8
Fresh coriander leaves chopped 2 sprigs
Method
Step 1
Wash and soak black mushrooms in warm water for ten to fifteen minutes. Drain and slice thinly. Set aside.Heat ghee in a pan. Add green cardamoms, cinnamon, cloves, black cardamom and bay leaf. Sauté for a minute. Add cumin seeds and roasted poppyseeds.
Step 2
When they crackle add onions and fry till onions are golden brown. Add ginger and garlic and sauté for a minute. Add tomatoes and stir-fry on high heat for four minutes. Add turmeric powder, red chilli powder, green chillies, cover and cook on low heat till tomatoes are done and ghee surfaces on top. Stir in mushrooms, one fourth cup of water, salt and cashewnuts.
Step 3
Cook till liquid reduces to half. Add paneer and coriander leaves and stir gently to mix well. Remove bay leaf and transfer into a serving dish.
Nutrition Info
Calories : 1287 Kcal
Carbohydrates : 51 gm
Protein : 51.6 gm
Fat : 96.6 gm
Other : 19.7 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
