Shredded Paneer Cheese with Tomatoes, Chilies, Mushrooms and Chickpeas

Visit the Indian Food Glossary for information on the ingredients in this recipe
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas

Craving some silky paneer cheese, I came up with this spicy curry that includes some of my favorite textures and flavors — soft buttery chickpeas, tangy tomatoes, hot chilies and mushrooms. Truly a taste experience, it gets better with each bite. A colorful addition to any Indian meal, it could be served over steaming hot fresh cooked white rice for dinner, or as a side to compliment other vegetable and dal dishes. I served some of the leftovers with buttered toast for breakfast.

Shredded Paneer Cheese with Tomatoes, Chilies, Mushrooms and ChickpeasShredded Paneer Cheese with Tomatoes, Chilies, Mushrooms and Chickpeas
Recipe by
Cuisine: Indian
Published on April 1, 2009

Soft creamy shredded paneer cheese in a spicy tomato and chili curry with tender buttery chickpeas and mushrooms

Preparation: 15 minutes
Cooking time: 1 hour 20 to 25 minutes

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  • 1/3 cup dried chickpeas (1 cup cooked)
  • 2 tablespoons oil or butter
  • 1 1/2 teaspoons cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 4 to 6 green chilies, seeded and finely chopped
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1/2 to 1 teaspoon ground cayenne, to taste
  • 1/2 teaspoon asafetida
  • 3 tablespoons dried fenugreek (methi) leaves
  • 3 medium tomatoes, finely chopped
  • 1 teaspoon sea salt, or to taste
  • 8 oz (225 g) paneer cheese, shredded
  • 8 oz (225 g) white mushrooms, sliced
  • 1/4 cup fresh cilantro, finely chopped
  • Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until buttery soft. Drain and set aside.

  • Heat 1 tablespoon of the oil or butter in a large saucepan or wok over medium heat. When hot, add the cumin seeds and fenugreek seeds and stir for a few minutes until the cumin seeds darken a few shades. Add the chilies and cook for another minute. Toss in the spices, asafetida and fenugreek leaves, stir once, and then add the tomatoes and salt to the pan. Cook for 5 to 10 minutes or until the tomatoes soften up and form a sauce-like consistency.

  • Now add the shredded paneer cheese and cooked chickpeas to the pan. Simmer gently for 10 minutes.

  • Meanwhile, heat the remaining tablespoon of oil or butter in a large frying pan over medium heat. When hot, add the mushrooms and cook until they are browned and just begin to release their juices. Add the mushrooms and cilantro to the curry and simmer for another minute or two.

  • Serve hot in a bowl or over a bed of fresh cooked white rice.

Makes 4 servings

Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas

If you love paneer, you will want to try:
Paneer Pizza on Naan Bread
Mung Beans with Paneer Cheese
Matar Paneer
Baked Paneer and Chickpea Cutlets
Mung Beans with Cottage Cheese


Sujatha said...

this recipe is so different! Looks delicious.. I love paneer, and I'm always in the lookout for new paneer recipes.. How can I skip this?! :) so bookmarking..:)

Chutneytales said...

First time here..Love your pictures and recipes!
This recipe sounds delicious and wholesome..I love chickpeas,mushroom and paneer.Will try this for sure :)

Ashwini said...

First time here..You have a nice collection of recipes..This looks so yumm and delicious..

Soma said...

Very innovative! it has all the things I really like in it (except the paneer which I am not too fond, but with the other things i don't mind).. I can imagine all the textures going on there.:-)

Suparna said...

Hi Lisa,
First time to ur blog am am glad I'm here :) u have a wonderful blog and an amazing recipe collection :)
The paneer dish looks very healthy n mild superb for the tastebuds.Nice clicks

Arundathi said...

hmm never thought of shredding paneer! :) great idea. thanks.

CurryLeaf said...

Love the dish and obviously bookmarked.This month I am looking forward to cook from you.

gift said...

Thank very informative recipes, yummy..

Kiran said...

2 of my husbands ingredients, paneer and mushroom, so this is one I am definitely going to be trying. It sounds delicious, and I love the idea of having it with toast as well, I make tofu with mushroom and red capsicums to have for brunch. and this seems to be similar. Thanks for sharing.

Anonymous said...

Looks great.. I make a similar dish but do not add chick peas.. will try adding next time. I fry the paneer a little in 1 tsp oil before adding it .. it gives the paneer a bit of crunch.

Aparna Balasubramanian said...

I haven't seen chickpeas made this way before. Looks like a nice "curry" for chappathis. I liked suggestion of serving this with toast.

zlamushka said...

great idea with shredding paneer, Lisa :-) You have been announced as T&T May, I hope you re excited, I heard other people are :-)
Could you please post a short article on the event, so your readers are aware of the challenge?


Deepthi Shankar said...

good one. I've never had chickpeas along with paneer

test it comm said...

This sounds really good. I like the paneer and chickpea combo!