Pizza Pinwheels are one of those snacks that bring all the joy of pizza in a bite-sized, fun shape. These are soft, fluffy dough rolled with tangy pizza sauce, crunchy veggies, and melty cheese, baked to golden perfection. These pinwheels are a great alternative when you want something different from the usual pizza slice but still crave that familiar cheesy flavor.

They're super easy to make with simple pantry ingredients you probably already have, and they bake quickly, making them perfect for an evening snack, a party appetizer, or even lunchbox treats. The edges turn slightly crispy while the inside stays soft and gooey.

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About Pizza Pinwheels

Pizza pinwheels are basically rolled and sliced pizza that can served as snacks. You roll out the dough, spread it with pizza sauce, sprinkle chopped veggies, herbs, and cheese, then roll it up tightly like a log. After slicing the log into rounds, you bake them until golden edges and bubbly cheese.

Each bite gives you all the classic pizza flavors, but in a cute little round shape that's easy to eat with your hands. The outer edges is a little crispy, while the inside remains soft and packed with gooey cheese and delicious toppings. You can even make the dough ahead, keep it in the fridge, and bake fresh pinwheels whenever you want.

What's great about this recipe is how customizable it is. The basic filling uses onion, capsicum (bell pepper), pizza sauce, and mozzarella cheese, but you can add corn, olives, paneer, or anything else you like. Plus, the dough uses simple flour and yeast, so it's easy to make and rises well if you give it some rest time.

I often make these pizza pinwheels when I want a fun snack that's a change from regular tiffin items. The aroma while baking makes everyone in the house curious and hungry. This came out soo good with a crusty top and soft goey inside, yumm!! Hubby enjoyed the warm pizza rolls , it is such a bliss when had hot / warm with a dip of tomato sauce!!

Its baking marathon at home, I love baking and the feel of it. The main advantage home baking calls is you can customize the base, topping as per your preference and I am glad that I am able to sneak in wheat flour wherever possible especially for pizzas, its hard enough to find out much difference. I just modified the basic pizza dough recipe and made the dough for this pinwheel.

Pizza Pinwheels Ingredients

• Wheat flour & Plain flour (maida) - These form the dough base. Wheat flour adds a nice texture and nutty flavor, while plain flour keeps the dough soft and fluffy. Mixing both gives the perfect dough.
• Warm water - Needed to activate the yeast and bring the dough together. Be sure it's warm, not hot as it will kill the yeast.
• Active dry yeast - This helps the dough rise and become soft and airy. You can substitute with instant yeast but use less and skip the resting time.
• Sugar - Sugar is needed to be mixed with warm water and yeast to activate yeast.
• Olive oil or any neutral oil - Olive oil adds great flavor and texture to the pinwheels.
• Onion & Capsicum - Finely chopped and added for the filling. Onion adds crunch and sweetness, and capsicum brings color and fresh mild crunch.
• Mozzarella cheese - The star ingredient for that cheesy stretch and rich flavor that makes pizza special.
• Oregano & Chili flakes - These herbs and spices add that classic herby and slightly spicy flavor. Adjust chili flakes to your heat preference.
• Pizza sauce - Binds the filling and adds the tangy, slightly sweet flavor key to any pizza. You can use homemade or store bought pizza sauce.

Why This Recipe Works

• It uses simple ingredients that are easy to find and store.
• It is a quick and easy to bake recipe.
• It has soft and fluffy, perfect for a snack that's light yet filling.
• The recipe is very adaptable, you can add or swap fillings as you like.
• It's great for last-minute snacks, parties, or lunchboxes.

Similar Recipes

• Veg Pizza
• Pizza on skillet
• Chapati pizza
• Dosa Pizza
• Paneer Pizza
• Bread Pizza

How to make Pizza Pinwheel Step by Step

1.Take water, olive oil, sugar and salt. Add yeast to it and whisk it well. Set aside.

2.Mix wheat flour and maida in a mixing bowl. Whisk it well. Now add the flour mixture to the yeast solution.

3.Mix well and knead it to a soft pliable dough. Set aside to rest in a warm place for at least an hour. Then flour a surface and roll it to slightly thick rectangle shape. Add pizza sauce, sprinkle oregano.

4.Then add onion and capsicum. Sprinkle cheese. Roll it tightly.

5.Roll into a log , cling wrap it and refrigerate it for 10 minutes just to make the dough stiff. Preheat oven at 180 deg C for 10 minutes. Then brush it with olive oil and cut into slightly thick slices.

6.Line the baking tray with silver foil and arrange the pizza slices with cut side on top. Sprinkle cheese, oregano and chili flakes. Bake in preheated oven at 180 deg C for 15-20 minutes or until the edges start to brown.

Serve hot / warm!!

Expert Tips

• Dough texture - Your dough should be soft and smooth. If it feels sticky, sprinkle a little flour and knead again. If it feels too tight or dry, add a few drops of water to loosen it.
• Roll tightly - When rolling the dough with the filling, make sure to roll it tightly so the filling stays inside and the slices don't fall apart during baking.
• Chill before slicing - After rolling, refrigerate the dough log for 15-20 minutes. This helps firm up the roll and makes slicing neater and easier.
• Use a sharp knife - This helps you get clean, even slices without squishing the roll.
• Bake time - Check after 12 minutes of baking. The pinwheels should be golden on the edges and the cheese melted and bubbly.

Serving and Storage

Serve Pizza Pinwheels warm or at room temperature as a snack or light meal. They're perfect for lunchboxes, parties, or anytime you want a quick bite.

If you have leftovers, store them in an airtight container at room temperature for a few hours or in the fridge for up to a day. To reheat, warm them in a pan or oven for a few minutes until heated through and crispy again.

FAQS

1.Can I use only wheat flour?

Yes, but the pinwheels will be a little denser and less soft. Mixing with plain flour gives a fluffier texture. Using only wheat flour makes it all the more healthy but there will be a compromise in taste and texture.

2.Can I skip yeast?

Yeast is needed for baking perfect buns and breads. These pizza pinwheels are more like buns and I would recommend not to skip yeast.

3.Can I use store-bought pizza dough?

Definitely, just bring it to room temperature before rolling and filling, then bake as usual.

4.Why are my pinwheels hard?

This usually happens if the dough was too tight or they were overbaked. Make sure your dough is soft and check after 12 minutes of baking.

5.Can I make these ahead of time?

Yes, you can roll and slice the dough, then refrigerate the slices. Bake them fresh whenever you want warm, cheesy pinwheels.

If you have any more questions about this Pizza Pinwheel Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pizza Pinwheel Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Capsicum Gravy is a mild creamy gravy made by cooking colored capsicum with coconut , nuts paste along with basic spices and herbs. Capsicum Gravy is a great side for roti, chapati, pulao, variety rice, plain rice etc. The combination of toasted sesame seeds, peanuts, and coconut gives it a subtle nutty taste that makes this gravy unique.

This gravy needs only basic pantry staples , easy and quick to make. Whether it's for a busy weekday meal or lunchbox, this gravy works well without feeling too heavy. It's also a nice change from the usual onion-tomato gravies.

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About Capsicum Gravy

Capsicum Gravy is a South Indian-style curry where capsicum pieces are simmered in a paste made from coconut, sesame seeds, peanuts, and a few cashews. It has a creamy texture with mild flavors, making it suitable for both adults and kids. If you prefer less spicy curries, this one's perfect.

This recipe skips tomatoes and heavy masala. Instead, the coconut-nut blend adds thickness and richness. A touch of red chili powder and garam masala brings in warmth without making it spicy. As the gravy simmers, it turns smooth and coats the capsicum nicely.

You can use just green capsicum or mix it with red and yellow ones for more color and a slightly sweet flavor. Lightly sautéed onions and capsicum give a slight crunch, which goes well with the creamy base. It's quite a flexible recipe and pairs well with rice or any Indian bread like chapati or phulka.

I usually make this when I want something simple yet tasty. It doesn't need much chopping or long cooking time, so it's perfect for busy days. My little one enjoys it with chapati, so I often skip green chilies and keep the spice level low. Feel free to adjust it as per your family's taste.

Capsicum Gravy Ingredients

• Capsicum - I used a mix of colored capsicum chopped into cubes as it adds a nice crunch and mild sweetness. You can use just green capsicum if that's what you have.
• Sesame Seeds - Use only white sesame seeds which is best for this gravy, adds creaminess to the gravy.
• Peanuts - toasted and grind with other ingredients to make the masala paste.
• Coconut - fresh grated coconut is best to use, adds volume to the gravy.
• Cashew Nuts - adds richness and creaminess to the gravy, do not skip it. You can replace it with almonds.
• Onion - Just a tablespoon of cubed onion is used.
• Jeera (Cumin Seeds) - Tempered in oil to release its flavor - adds a nice aroma and aids digestion.
• Red Chili Powder - added for spice and gives a mild color o the gravy.
• Pepper Powder - Adds a gentle kick - balances the mildness of the coconut base.
• Garam Masala Powder - A pinch of this adds depth and warmth to the curry - you can skip if you prefer a lighter flavor.
• Salt - Enhances all the other flavors - adjust to taste.
• Oil - added for tempering and sauté the vegetables.
• Coriander Leaves - adds for garnish, adds a freshness to the gravy.

Why This Recipe Works

• This is a quick and easy to make recipe made with simple pantry ingredients.
• The nutty coconut base makes it creamy without needing cream or curd.
• This recipe is mildly spiced and perfect for both kids and adults.
• It's very versatile - pairs well with roti, rice, pulao, or even biryani.
• The texture and color from capsicum make it visually appealing and tasty.

Similar Recipes

• Kadai Paneer
• Kadai Paneer Gravy
• Paneer Korma
• Chilli Paneer
• Paneer Tikka Masala

How to make Capsicum Gravy Step by Step

1.Get all your ingredients ready first. Now dry roast sesame seeds till golden, set aside , then toast peanuts until brown spots appear here and there, set aside to cool.

2.Then toast coconut till there is no moisture content, do not let the color change, Set aside to cool. Now add cashews and dry roast it 2 minutes and allow it to cool down. Transfer the ingredients to the mixer.

3.Add little water and grind it a smooth paste, Set aside. Now in a pan heat oil add capsicum and onion and fry for 3 minutes, Set aside. Now in the same pan add little more oil and add jeera let it crackle.

4.Then add the coconut paste , add little water and let it boil for 2 minutes. Then add red chili and garam masala powder along with pepper powder. Add required salt.

5.Add required water as it becomes thick. Check for salt and adjust at this stage. Simmer and let it boil for 5 minutes. Add toasted onion capsicum stir well. Now garnish with coriander leaves and switch off.

Serve hot with rice or roti(phulka)!

Expert Tips

• Dry roast - Roast sesame seeds, peanuts, and coconut but not burnt - this brings out flavor and removes moisture.
• Adjust spice - This version is kid-friendly. If you like it spicy, add more red chili powder or a green chili while grinding.
• Consistency - The gravy thickens as it cools, so adjust water while reheating to keep it creamy and pourable.
• Use fresh coconut - For best taste, use fresh grated coconut. If not available, use desiccated coconut but dry roast it lightly.
• More flavor - A pinch of kasoori methi or a squeeze of lemon juice at the end can elevate the flavor profile.

Serving and Storage

Serve this Capsicum Gravy hot with phulka, roti, plain rice, jeera rice, or even pulao. You can also pack it in the lunchbox with soft chapathis-it stays good for hours.

If you have leftovers, store them in an airtight container in the fridge. It stays good for 2 days. Reheat with a splash of hot water before serving.

FAQS

1.Can I use only green capsicum?

Yes, you can. Green capsicum gives a stronger flavor, while colored ones are milder and slightly sweet.

2.Is this gravy spicy?

Not at all. It's a very mild gravy made for kids. You can always add more red chili powder or green chilies if you like it spicier.

3.Can I skip peanuts?

Yes, just increase the cashews slightly to maintain the creaminess if skipping peanuts.

4.What can I serve this with?

It goes well with roti, chapati, steamed rice, jeera rice, pulao, or even biryani.

5.Can I make this ahead of time?

Yes, you can make it in advance. It tastes even better the next day as the flavors settle in. Just reheat with a little water.

If you have any more questions about this Capsicum Gravy Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Capsicum Gravy Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mushroom Sandwich is a mild spicy sandwich made by grilling bread stuffed with mushroom and cheese. Mushroom Sandwich is healthy and a great choice for breakfast on weekends. It can be made in 35 minutes and tastes great when served hot.

It can be made easily with simple steps and you can make it in less than an hour. You can make this on weekends for breakfast as it feels warm and crispy. This is just healthy sandwich to make at home when you want something quick but filling. 

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About Mushroom Sandwich

Mushroom Sandwich is made using bread, mushrooms, cheese and spices. The mushrooms gives mild flavour and the spices bring it alive. Cheese adds richness without making it too heavy. These ingredients come together to make a sandwich that tastes really great. 

You just need to sauté the filling and stuff it between bread slices, this sandwich is quick and easy to make. The sandwich maker does the work of grilling it perfectly. The outside becomes golden and crispy while the inside stays soft.

The mushroom filling is the star of this sandwich. When you sauté mushroom on high medium flame it does not let out too much water and stays crunchy. Ginger garlic paste brings depth to the flavour. Jeera adds nice aroma that makes sandwich smell amazing while it cooks.

I usually make mushroom sandwich for weekend breakfast or when guests come over. Cheese melts slightly inside while bread turns crispy outside. You can skip cheese if you like and it still tastes good.

Similar Recipes

• Mushroom Pepper Fry
• Mushroom Masala Recipe
• How to clean mushrooms
• Mushroom Rice
• Mushroom Fried Rice

Mushroom Sandwich Ingredients

• Bread slices - I used regular bread slices. Four slices make two nice sandwiches.
• Mushrooms - I chopped them finely so they are easy to stuff. Fresh mushrooms works best for this sandwich.
• Onion - I used finely chopped onion. It adds sweetness and helps flavour blend nicely.
• Capsicum - I chopped it fine too. It adds crunch and colour to the filling.
• Pepper powder - I used for mild heat. It brings nice flavour to the mushroom filling.
• Garam masala powder - I added for warmth and spice. It makes filling taste complete.
• Cheese - I used mozzarella cheese grated. It melts nicely when sandwich is cooked.
• Salt - I add for taste while cooking, add less because you can always add more later.
• Oil - I used for sautéing the filling. It help flavours come out nicely.
• Jeera - I used for tempering. It adds nice aroma and flavour.
• Ginger garlic paste - I used for depth. It brings nice taste to the mushroom filling.

How to make Mushroom Sandwich Step by Step

1.Heat oil in a kadai/pan - add jeera let it splutter, add ginger garlic paste let it splutter then add onion along with salt and fry till transparent. Then add capsicum saute for a minute, do not let it soften.

2.Then add cleaned and chopped mushroom, saute in high medium flame so that it doesn't let out much water. Saute for 2 minutes then add pepper powder and garam masala powder.

3.Saute for 2 minutes and switch off. Take bread slices, add generous amount of mushroom filling then sprinkle cheese to cover the stuffing.

4.Seal it with another slice of bread, spread butter on top.Preheat sandwich maker - add the bread slices and cook as per sandwich maker instructions until golden and crisp.

Cut and serve hot!

Expert Tips

• Sautéing - I cook mushroom on high medium flame so that it does not let out water. This keeps mushroom crunchy inside sandwich.
• Capsicum - I sauté capsicum only for minute. If you cook too long it becomes soft and loose crunch.
• Chop fine - I chop mushrooms finely so that it is easy to stuff. Halved or sliced mushroom makes sandwich difficult to eat.
• Spread butter - I spread butter on top of bread before putting in sandwich maker. This helps bread turn golden and crispy.
• Preheat - I preheat sandwich maker before adding bread. This helps it cook evenly and turn golden quickly.
• Tempering - I temper oil with jeera and ginger garlic paste. This adds nice flavour to the filling.
• Generous filling - I add generous amount of mushroom filling because it tastes better with more filling inside.

Serving and Storage

Serve mushroom sandwich hot right from sandwich maker. It tastes best when warm and crispy. You can cut diagonally and serve immediately. If you have leftover you can store it in container but it tastes best when fresh and hot.

FAQS

1. Can I skip cheese?

Yes you can skip cheese and it still tastes good. The mushroom filling tastes great even without cheese.

2. Can I use different cheese?

Yes you can use any cheese you like. Cheddar or other melting cheese works well too.

3. What if I don't have sandwich maker?

You can use tava or griddle and press with spatula. It takes a bit longer but works fine.

4. Can I add more vegetables?

Yes you can add tomato or corn but chop them fine. Don't add too much or bread tears while stuffing.

5. How do I store leftover?

You can store it in container but it tastes best when fresh and hot. You can store the stuffing for 2 days in fridge but sandwich is best when served hot and fresh.

If you have any more questions about this Mushroom Sandwich Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Mushroom Sandwich Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Schezwan Paneer is a flavor packed Chinese appetizer that is made with soft paneer and fiery punch of Schezwan sauce. It is a perfect party appetizer, with bold flavors, goodness of veggies and perfect crunch to let your guest drool over dish. This Indochinese dish is perfect match for a party gathering or as sides for Veg fried rice or noodles.

This dish comes together in a jiffy as the lightly battered paneer mix up with veggies and aromatic sauces giving a perfect balance of sweet, heat and texture. Whether you're preparing it for a weekend meal, a kids' treat, or a party platter, this recipe is simple to follow and delivers that restaurant-style taste right from your kitchen.

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About Schezwan Paneer

Schezwan Paneer is that Indo-Chinese dish that stands out for its fiery nature by the sauce, zesty flavour of the garlic, vibrant colors and crunch by the bell peppers, adding up the spice level. It is a visual treat to my eyes when the colors in the pan play their role.

This is dish is truly a show stopper as it ability to shine and stand across any occasion. Be it a dinner party, or a wide spread of festive celebration or a dinner date, Schezwan paneer complements as a perfect appetizer or a dry side dish for Chinese dishes.

Experimenting with Chinese dishes is my hobby, and schezwan paneer was in my to-do list since a year. I landed up making schezwan sauce to try out different schezwan recipes and in no time, my sauce was completely finished. I made another batch, and this was the first recipe I tried my hands-on. It happen to rain one day, and we were craving for something warm, spicy and comforting other than ginger tea.

This recipe reminds me of the street food stalls, where they toss the wok with ease, and the paneer flying in the air and falling back into the wok smoothly. And that had always fascinated me to try tossing the ingredients in the air. This is our go-to dish when we want something quick, exciting and spicy.

Schezwan Paneer Ingredients

• Paneer - Always use fresh paneer to make this dish. I have used homemade paneer for this recipe, you can use store bought too. I have shallow fried my paneer, you can deep fry too.
• Capsicum - Cube the capsicum evenly. I have used colored capsicum in the recipe for the color addition. You can stick to green capsicum as well.
• Onion - Roughly chop them. You can also add cubes of onions in this recipe.
• Garlic- I have finely chopped them for flavor enhancement. You can crush it as well.
• Green chilli - I have finely chopped the chillies. You can slit them if you wish to control the spice level.
• Soya sauce - You can use dark or light soya sauce.
• Schezwan sauce- This raises the spice level. I have used homemade sauce. You can use the store-bought or make the instant version with red chilies, ginger, and garlic.
• Tomato sauce- This ingredient balances the spice with its sweetness.
• Pepper powder- I have used freshly ground pepper powder for this recipe as it enhances the flavor. You can use store-bought as well.
• Spring onions white - I have finely chopped the whites. This gives a different aroma to the dish.
• Spring onions green - Can be used in garnishing the dish. One of the important ingredient for all Chinese dishes.
• Corn flour and Maida - makes paneer coating crisp.

Why This Recipe Works

• Quick and Easy preparations
• Balance Flavours
• Restaurant Style Dish at home
• Visually appealing dish
• Pairs well with multiple dishes

Pair it with

• Mushroom fried rice
• Sprouts Fried Rice
• Egg fried rice
• Paneer Fried Rice
• Veg fried rice

How to make Schezwan Paneer Step by Step

1.Make a thick batter of the ingredients under 'for the marinade', add paneer to it and coat it well.

2.Heat oil in a pan and toast the paneer till golden(You can deep fry them too).Drain it in a tissue paper and set aside. Heat oil in a pan, add spring onion white part,ginger and garlic,fry for a minute.

3.Then add green chili, capsicum sauté in high flame for a minute. Then add soya sauce, tomato sauce , schezwan sauce, ¼ teaspoon pepper powder and required salt. Mix well then add the remaining corn flour mixture with little water.

4.Let the sauce boil for 2 minutes then add toasted paneer and toss it gently. Finally garnish with chopped spring onion green part and switch off.

Serve as a accompaniment with fried rice or just as a starter.

Expert Tips

• Choose Fresh Paneer- Always go with fresh and soft paneer. Its tenderness absorbs better flavors.
• Crispness- Coat the paneer well with the marinade for crispiness.
• Overcooking - Avoid overcooking the paneer. It will result in chewy paneer.
• Balance the Sauce - Add the marinated corn flour mixture to the sauce.
• Adjust the Spice Level- Schezwan sauce is spicy. Start less and increase the quantity as needed.
• Use the Right Pan - It is preferable to make this dish in a non-stick pan or cast-iron pan that prevents it from sticking and ensures even cooking. You can use wok or sauté pan or fry which has handles helps in tossing..

Serving & Storage

Serve Schezwan Paneer hot as an appetizer or pair it with Veg Fried Rice or Hakka Noodles to complete a wholesome Indo-Chinese meal. Garnish it well with spring onion. You can serve it in small bowls or along with other Chinese dishes and make it a platter. I have served this dish with a Vanilla milkshake.

Store the leftover Schezwan paneer in an airtight container for up to 2 days. Reheat gently on the stovetop or microwave it for 30-40 seconds to retain the texture and flavour. Avoid prolonged storage as paneer can become rubbery and lose its freshness.

FAQS

1.What can I replace paneer with?

You can replace paneer with tofu, mushrooms, baby corn , cauliflower etc.

2.How spicy is Schezwan Paneer?

Schezwan sauces are super spicy. You can start with less quantity and add as per your spice requirement.

3.Can I prepare Schezwan sauce at home?

Absolutely! I have used homemade schezwan sauce for this recipe. You can refer to the recipe and tweak it according to your needs.

4.How do I prevent paneer from becoming rubbery?

Overcooking will make paneer rubbery. Toss the paneer in the sauce and gently stir till it is well coated. Turn off the flame here to retain the softness.

5.What can I serve with Schezwan Paneer?

It pairs excellently with Veg Fried Rice, Hakka Noodles, or any Indo-Chinese dish. It can be served as an appetizer or a snack for kids.

If you have any more questions about this Schezwan Paneer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Schezwan Paneer Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Kadai Mushroom is a tasty North Indian side dish made by cooking mushrooms in a tangy tomato and onion-based sauce. This dish goes perfectly with flatbreads like roti, naan, or chapati, and it also works wonderfully with rice dishes like pulao or fried rice. It's a quick and easy-to-make recipe, offers a rich, comforting flavor in every bite. Follow the step by step instructions to make Kadai Mushroom.

Kadai mushroom is a flavorful side dish as mushrooms absorb all the flavors from the creamy gravy, making each bite flavorful and satisfying. The recipe uses simple ingredients, making it a perfect option for a delicious meal. Whether you're preparing a family dinner, a quick meal, or something for a special occasion, Kadai Mushroom is an excellent choice.

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About Kadai Mushroom

Kadai Mushroom is a popular vegetarian dish loved in many households. The dish has bold, rich flavors, with creamy gravy that pairs perfectly with tender mushrooms. It's a favorite for people of all ages and gets its name from the "kadai," the traditional wok-like pan used for cooking it.

This recipe is flexible and can be easily customized to suit your taste preferences. You can adjust the spice level to suit your taste. You can make it mild or add green chilies or chili powder for an extra kick. It's also a great choice for vegetarians and vegans, as it doesn't contain any animal products.

Kadai Mushroom is my favorite or I should say anything tagged as 'kadai', I just love it. The spice mix is the main reason I guess, the flavor of freshly ground spices is so good and that's the reason I love kadai paneer too.

I often make either Mushroom Biryani or Pepper Mushroom so this kadai mushroom is my last option as its only me who loves kadai mushroom so its given the last priority but given a chance I never leave it. Looking for a simple mushroom curry then mushroom do pyaza will be the best choice.

This recipe can be paired with a variety of sides, making it a complete meal. It is a tasty dish with a mix of flavors. The tomatoes add tang, the onions bring a bit of sweetness, and the spices give it the right amount of heat. It's made with simple pantry ingredients, but tastes as delicious as restaurant ones.

Kadai Mushroom Ingredients

• Oil - Used for sautéing the onions, spices, and vegetables, bringing out their full flavors.
• Coriander seeds, red chilies - Roasted to release their natural oils and Adds heat, earthy flavor. They enhance the depth of the dish.
• Onions, ginger garlic paste, tomatoes - Adds a aromatic base to the dish Sautéed to a golden brown, these provide a savory, slightly sweet flavor and taste.
• Garam Masala Powder - It's a blend of aromatic spices that adds warmth, depth, and richness to the curry.
• Kasoori Methi - Adds a distinctive flavor, enhancing the overall flavor of the dish.
• Capsicum - Adds a crunchy texture and mild sweetness, making the dish more vibrant and flavorful.
• Mushrooms - This is the key ingredient, It soaks up the rich sauce, gives a tender, earthy flavor that elevates the dish.
• Fresh Cream - Provides a rich, creamy texture that smooths out the gravy and adds a luxurious feel to the dish.
• Coriander Leaves - Used as a garnish, coriander leaves add a fresh, aromatic note and brighten up the dish with their green color.

Similar Recipes

• How to clean mushroom
• Butter Garlic Mushrooms
• Mushroom Soup
• Mushroom Pepper Fry
• Mushroom Fry
• Kadai Masala

Why This Recipe Works

• It's a quick and easy beginner-friendly recipe.
• The recipe is made with simple pantry ingredients.
• This recipe has a deeper, more aromatic flavor.
• It's a satisfying dish that's full of flavor yet light on the stomach.
• This dish is easily customizable based on your taste preferences.
• You can pair it with a variety of side dishes, like roti, naan, or rice.
• Fresh cream adds a smooth texture to the gravy, making it luxurious and rich.

How to make Kadai Mushroom Step by Step

1.Clean mushroom as shown in the link, slice it and keep aside. Dry roast coriander seeds and red chilies for few minutes until nice aroma comes. Cool down, transfer to mixer and grind it to a slightly coarse powder, Set aside.

2.Heat oil, add onions, ginger garlic paste and sauté till onions turn slightly browned. Next add the spice powder and sauté for a minute.

3.In a mixer add tomatoes and grind to a fine paste and add it along with onions.

4.Saute till raw smell leaves, then add little water and let it boil. Add garam masala powder. While it boils in another pan add little oil, toast capsicum and onion for 2 minutes, Set aside. Then add mushroom and sauté for 2 minutes.

5.Then add mushrooms and cook till it turns soft. Then add fresh cream and let the gravy boil.

6.When the gravy starts giving a nice aroma, and the consistency is semi thick add toasted onion capsicum and give a quick stir. Finally garnish with coriander leaves, kasoori methi and switch off.

Serve hot with pulao or roti!

Expert Tips

• Roasting - Roast the red chilies and coriander seeds to release their flavors, creating a aromatic flavor in the gravy. This is called kadai masala.
• Cream - If you prefer a lighter dish, you can reduce the amount of fresh cream or replace it with yogurt or cashew cream for a healthier option.
• Sauteing the vegetables - Toast the capsicum and onions separately for 2 minutes to bring out their natural sweetness and retain its crunch. This adds extra flavor and texture to the dish.
• Mushroom - Mushrooms cook quickly, so make sure not to overcook them. Sauté them for just a few minutes until they are tender and have absorbed the flavors of the spices.
• Spice Level - For a spicier dish, you can add extra green chilies or chili powder according to your heat preference. You can also add a pinch of red chili flakes for extra kick.

Serving and Storage

Serve Kadai Mushroom hot with roti, naan, chapati, or steamed basmati rice. You can also pair it with fried rice or pulao for a complete meal.

If you have leftovers, store them in an airtight container and refrigerate for up to 2 days. Reheat before serving to restore the consistency of the gravy.

FAQS

1.Can I use other vegetables in place of mushrooms?

Yes, you can substitute mushrooms with paneer, peas, or cauliflower for a different version of the dish.

2.Can I make this recipe without fresh cream?

Yes, you can use coconut milk or cashew or almond cream for a dairy-free option.

3.How do I adjust the spice level?

You can increase the number of green chilies or add chili powder to make it spicier.
Adjust according to your preference.

4.Can I prepare this dish in advance?

Yes, Kadai Mushroom can be made ahead and stored in the refrigerator for up to 2 days. Add little milk or water if it is too thick while reheating.

5.How can I make the gravy thicker?

If you prefer a thicker gravy, cook it for a few extra minutes to reduce the liquid, or add a tablespoon of cornstarch mixed with water to thicken it.

If you have any more questions about this Kadai Mushroom Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Kadai Mushroom Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paneer Stir Fry is a simple and tasty side dish made by tossing paneer with onion, garlic, bell pepper and few basic spices. It comes together quickly and does not need much effort and planning. Juicy paneer coated with mild spices and crunchy onion, bell peppers makes this simple dish special.

This paneer stir fry works well as a side dish for rice, roti or even as a snack in the evening time. Kids also enjoy this as paneer tastes soft and veggies kind of blends well. It is little different as it is cooked dry and not saucy. It tastes good even as such and is a must try recipe for all paneer lovers.

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About Paneer Stir Fry

Paneer Stir Fry is an easy Indian style dry starter or side dish that is commonly made at home. It is prepared by tempering spices in oil and then sautéing vegetables along with paneer cubes. There is no grinding or long cooking involved here. Everything is done in one pan which makes it very easy and quick.

This has a mix of textures with soft paneer and slightly crunchy vegetables. Paneer has the tendency to absorb the flavours well so this is simple yet delicious. This recipe has onion and bell peppers which adds colour and mild crunch to the dish. It makes this dish wholesome and satisfying.

This stir fry is not very spicy and you can easily adjust the spice powders as per your taste and preference. You can use this a filling for wraps, rolls and even sandwiches. Rice with dal and paneer stir fry is a comforting combination too. It takes just 40 minutes to make this meal which is wholesome and filling.

I usually make this stir fry on busy weekdays. It hardly takes time and pairs well with rice and roti. Sometimes I even pack this for lunch box. It is one of those dishes I keep repeating. I make this when I want a quick paneer dish without gravy at all and kids just love this.

Paneer Stir Fry Video

Paneer Stir Fry Ingredients

• Paneer - I have used paneer as main ingredient. It gives softness and makes the dish filling. You can use homemade or store bought paneer.
• Onion - I have added onion for mild sweetness and base flavour. It balances the spices well.
• Capsicum - I have used for flavour, colour and crunch. It gives a fresh taste. You can use any colour capsicum.
• Red chilli powder - I used this for spice and heat. You can just increase or reduce as per your spice level preference.
• Garam masala - I have added homemade garam masala powder for flavour.
• Pepper powder - I have used this for heat and it enhances the overall taste.
• Kasoori methi - I have crushed and added for aroma. It gives nice finishing touch. You can skip but it adds good flavour. You can add freshly chopped coriander leaves replacing kasoori methi.
• Oil - I have used regular cooking for tempering. It helps to sauté everything evenly.
• Cumin seeds - I have used cumin seeds for tempering. It gives nice aroma.
• Garlic - I have used for flavour. It adds nice punch. You can skip if you don't like. You can add ginger garlic paste instead.

Similar Recipes

• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• Broccoli stir fry

How to make Paneer Stir Fry Step by Step

1.Heat 1 tablespoon oil, add ¾ teaspoon cumin seeds, let it splutter. Then add 1 teaspoon garlic finely chopped.

2. Saute until slightly golden.

3.Add ½ cup onion(chopped lengthwise) and 1 ½ cups bell pepper(chopped lengthwise). I used green, yellow and red bell peppers.

4.Saute in high flame for 2 minutes.

5.Add 1 teaspoon chilli powder, ½ teaspoon garam masala powder and ¼ teaspoon pepper powder.

6.Give a quick saute.

7.Add 200 grams paneer cut into 1.5 inches long along with 1 teaspoon crushed kasoori methi.

8.Give a quick mix and switch off.

Enjoy it hot!

Expert Tips

• Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
• Veggie crunch - I usually do not over cook veggies. This is the reason I have not cooked covered, this helps to keep them crunchy and fresh tasting, which I like. You can add carrots, mushroom or any other vegetables you like.
• Flame control - I cook in high while sauteing vegetables. Keep flame in low to medium while adding spice powders to avoid burning.
• Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
• Oil - Do not add too much oil for this stir fry. Little oil is enough as veggies and paneer releases some moisture while cooking. But do not make the stir fry too dry, it should be moist.

Serving and Storage

Serve this paneer stir fry hot with plain rice or mild pulao. This goes well even with chapati. It can be served as a snack too. Store the leftovers in fridge and use within a day. Reheat lightly before serving.

FAQS

1.What can I serve with paneer stir fry?

You can serve paneer stir fry with rice or roti. You can use this as a filling for wraps, rolls and sandwiches too.

2.Can I add in more vegetables?

Yes, you can add in some mushroom, baby corn, carrot, beans, corn or peas based on your preference.

3.Is this recipe spicy?

No, it's not spicy, has mild spiciness. It is completely suitable for kids also. You can increase spice powders if you want it more spicy.

4.Can I add homemade paneer?

Yes you can use homemade paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.

5.Can I pack this for lunch box?

Yes, you can pack it, but consume within few hours for best taste.

If you have any more questions about this Paneer Stir Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paneer Stir Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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