High-Protein Peri-Peri Mushroom

Heat a large non‑stick skillet over medium heat; add the chopped mushrooms directly without any oil and sauté for 4–5 minutes until they release their moisture and the liquid evaporates.

Turn the heat to medium‑high and add 2 tsp oil to the pan, spreading it evenly.

Add the chopped garlic cloves and finely chopped onion to the oiled pan; sauté for another 4–5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

While the aromatics cook, place the paneer, peri‑peri seasoning, and Kashmiri red chilli powder in a blender; blend until a smooth paste forms, adding a splash of water if needed to achieve a spreadable consistency.

Season the mushroom mixture with chilli flakes to taste; stir well to distribute the heat evenly.

Pour the prepared paneer paste into the skillet, mixing thoroughly with the mushrooms, garlic, and onion so that everything is evenly coated.

Season with salt only if needed, then sprinkle oregano over the mixture; stir and let the dish simmer for 2–3 minutes, allowing the flavors to meld.

Taste and adjust seasoning, adding more chilli flakes or oregano if desired.

Remove the pan from heat; garnish the dish with freshly chopped coriander.

Serve the hot peri‑peri mushroom immediately with warm roti or herb‑infused rice.