Mushroom and Paneer Masala with Cashew Cream
A creamy, aromatic curry featuring tender mushrooms and paneer in a rich tomato-cashew base, elevated with fresh herbs and spices. This indian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs grams mushrooms, grams paneer, medium tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200 grams mushrooms
- 150 grams paneer
- 2 medium tomatoes
- 1 medium onions
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 30 grams cashews
- 50 grams plain yogurt
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro
Instructions
- Step 1: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1/2 teaspoon cumin seeds and 1/2 chopped onion, sautéing until golden brown and fragrant, about 3 minutes.
- Step 2: Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger, stirring for 1 minute until aromatic.
- Step 3: Add 200 grams sliced mushrooms and cook for 5 minutes until they release moisture and begin browning.
- Step 4: Add 2 chopped tomatoes and cook for 4 minutes until they soften and the oil separates from the mixture.
- Step 5: Blend 30 grams soaked cashews with 50 grams yogurt into a smooth paste, then stir into the skillet. Add 1 teaspoon ground coriander and 1 teaspoon garam masala, simmering for 3 minutes until the sauce thickens.
- Step 6: Gently fold in 150 grams cubed paneer and cook for 2 more minutes until heated through. Stir in 2 tablespoons chopped cilantro just before serving.
Frequently asked questions
How long does Mushroom and Paneer Masala with Cashew Cream take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom and Paneer Masala with Cashew Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams mushrooms from drying out.
Can I substitute ingredients in Mushroom and Paneer Masala with Cashew Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom and Paneer Masala with Cashew Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mushroom and Paneer Masala with Cashew Cream vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is the best mushroom masala I've ever made. The cashew cream is pure magic—no leftovers!
- ★★★★★
A new weeknight staple. The cashew cream elevates it to restaurant quality without extra effort.
- ★★★★★
My kids actually ate mushrooms! The paneer was perfectly tender and the spices balanced beautifully.
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