Mushroom and Cheese Stuffed Masala Dry Recipe

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Ingredients:

For the stuffing:

2 cups mushrooms, finely chopped

1 cup paneer (Indian cottage cheese), crumbled

1 onion, finely chopped

2 tomatoes, finely chopped

2 green chilies, finely chopped

1 teaspoon ginger-garlic paste

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon garam masala

Salt to taste

2 tablespoons oil

For the masala coating:

1 onion, finely sliced

1 bell pepper (capsicum), thinly sliced

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon fennel seeds

1/2 teaspoon kasuri methi (dried fenugreek leaves)

Salt and pepper to taste

Fresh coriander leaves for garnish

Instructions:

Prepare the stuffing:

Heat oil in a pan. Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and green chilies. Sauté for a minute.

Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.

Add chopped mushrooms and cook until the moisture evaporates.

Add crumbled paneer and garam masala. Mix well and cook for another 2-3 minutes. The stuffing is ready.

Stuff the mushrooms:

Clean the mushrooms and remove the stems.

Stuff each mushroom with the prepared masala mixture.

Prepare the masala coating:

Heat oil in a pan. Add cumin seeds, fennel seeds, and sliced onions. Sauté until onions are golden brown.

Add sliced bell peppers and sauté until they are slightly tender.

Add coriander powder, kasuri methi, salt, and pepper. Mix well.

Place the stuffed mushrooms on the masala coating. Cook for 5-7 minutes, turning occasionally, until the mushrooms are cooked through and coated with the masala.

Serve:

Garnish with fresh coriander leaves.

Serve the Mushroom and Cheese Stuffed Masala Dry as a delicious appetizer or as a side dish with Indian bread or rice.

Enjoy this fusion of flavors and textures in this Mushroom and Cheese Stuffed Masala Dry dish!