Every time I roast mushrooms for a pasta dish or quiche or even as an appetizer it always occurs to me that these gorgeous roasted mushrooms would taste wonderful with some Indian spices. I finally decided one day to make that roasted mushroom curry I’d been thinking about for a long time. I added paneer (pressed curd cheese) to the dish to give it some substance, but you can also use tofu or any meat of your choice instead. Here is the recipe.
Roasted Mushroom Pepper Paneer/Tofu Curry
makes 6 servings
- 1 lb cremini mushrooms cut into quarters
- 2 large bell peppers cut into medium lengthwise pieces
- 1 large onion cut into half rings
- Fresh grated ginger to your liking
- 8 cloves garlic finely chopped
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Paprika or chili powder to your liking
- 1 block paneer cut into small squares or 1 block tofu cut into small squares. You can leave both the paneer and tofu out of this dish and it will taste just as good.
- Pre-heat oven to 375 degrees.
- Place the chopped mushrooms and cut bell peppers on a cookie sheet. Drizzle 2 tbsp oil and toss around. Roast in oven for 30 -45 minutes until mushrooms and peppers are tender.
- In a pan heat 1 tsp oil and sauté paneer or tofu until they are golden brown. Set aside.
- In large pot heat 2 tbsp oil and sauté garlic, ginger and onions until tender. Add turmeric powder, cumin powder, coriander powder, and chili powder (optional) and mix into onions and garlic- 5-10 seconds. To the spices add the roasted mushrooms and peppers, braised paneer or tofu, salt and mix together. Cover pot and heat through for 5 minutes to let the flavors marinate.
- Mushroom Curry is ready. Serve hot with tortillas or as a side dish. You can use this mushroom curry in a burrito with some added lettuce, salsa, and avocado.