How to make Gucchi Paneer Kheema -

Mushroom and paneer kheema

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gucchi (गुच्ची), Paneer (पनीर)

Cuisine : Indian

Course : Main Course Vegetarian

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Gucchi Paneer Kheema

Gucchi Paneer Kheema Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.