🔍 Ingredients

  • The Main Heroes:
  • Paneer (Cottage Cheese) – 200g (cut into cubes or batons)
  • Button Mushrooms – 150g (cleaned and halved or sliced thick)
  • Aromatics & Veggies:
  • Butter – 2 tbsp (for that authentic continental flavor)
  • Finely chopped garlic – 1.5 tbsp
  • Finely chopped onion – 1 small (about 3 tbsp)
  • Capsicum/Bell peppers (optional, for color) – 1/4 cup diced
  • The Sauce Base:
  • Fresh Cream – 100ml
  • Milk – 100ml
  • Refined flour (Maida) – 1 tbsp (to bind and thicken the sauce)
  • Vegetable stock or water – 1/4 cup
  • Seasoning & Herbs:
  • Dried oregano / Mixed Italian herbs – 1 tsp
  • Black pepper powder (preferably freshly crushed) – 1 tsp
  • Chili flakes – 1/2 tsp (optional, for a slight kick)
  • Salt to taste

🔍 Ingredients

  • The Main Heroes:
  • Paneer (Cottage Cheese) – 200g (cut into long, thick strips/juliennes)
  • Button Mushrooms – 100g (sliced thin)
  • Veggies & Aromatics:
  • Butter / Olive oil – 2 tbsp
  • Onion – 1 medium (sliced thin into half-moons)
  • Garlic – 1 tbsp (finely minced)
  • Capsicum / Colored Bell Peppers – 1/2 cup (cut into thin strips)
  • The Stroganoff Sauce Liquid:
  • Sour Cream (or Fresh Cream mixed with 1 tsp lemon juice) – 1/2 cup
  • Vegetable Stock – 1/2 cup
  • Dijon Mustard or French Mustard paste – 1 tsp (critical for the signature Stroganoff tang)
  • Tomato paste or puree – 1 tbsp (gives it a soft pinkish-orange tint)
  • Refined flour (Maida) – 1/2 tbsp (dusted onto paneer/veggies to thicken)
  • Seasoning & Herbs:
  • Paprika powder or mild Kashmiri red chili powder – 1 tsp (for color and mild warmth)
  • Freshly ground black pepper – 1/2 tsp
  • Fresh parsley / Coriander – 2 tbsp (finely chopped for garnish)
  • Salt to taste