Creamy Mushroom with Herb Rice
Protein-packed creamy mushroom gravy over fragrant herb rice
A quick, satisfying vegetarian rice bowl featuring golden mushrooms in a spicy paneer gravy served over herb-infused rice.
Equipment
Ingredients
Mushroom Stir-fry
mushroom (sliced)
200 g
oil
5 ml
butter
5 g
chopped garlic (minced)
5 g
chopped onion (diced)
40 g
diced capsicum (diced)
50 g
boiled sweet corn
40 g
oregano
0.5 tsp
chili flakes
0.5 tsp
salt
2 g
Gravy
paneer (cubed)
100 g
peri peri masala
0.5 tsp
Kashmiri mirch powder
0.5 tsp
chilled water
60 ml
water
60 ml
processed cheese cube
20 g
fresh coriander
5 g
Herb Rice
oil
2.5 ml
butter
2.5 g
chopped garlic (minced)
5 g
oregano
0.5 tsp
chili flakes
0.5 tsp
chopped carrot (diced)
20 g
chopped French beans (chopped)
20 g
boiled rice
300 g
salt
2 g
fresh coriander
5 g
roasted sesame seeds
8 g
Instructions
Prepare mushrooms and vegetables
Slice the mushrooms, dice onion and capsicum, mince garlic.
Sauté mushrooms
Heat oil and butter in a pan, add garlic and onion, then mushrooms. Cook until golden.
Add vegetables and spices
Add capsicum, corn, oregano, chili flakes and salt. Stir-fry 3 minutes.
Prepare paneer gravy
Blend paneer, peri peri masala, Kashmiri chili, water and cheese until smooth.
Combine gravy with mushrooms
Pour gravy into the pan, add water to adjust consistency and simmer 2 minutes.
Prepare herb rice
Heat oil and butter in another pan, sauté garlic, add carrot and beans.
Finish herb rice
Add boiled rice, oregano, chili flakes, salt; toss well. Garnish with coriander and sesame seeds.
Serve
Plate herb rice, top with creamy mushroom gravy and garnish with fresh coriander.
Original recipe
Storage
Best consumed fresh; rice may dry out when reheated
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