Mushroom Paneer masala

         

Preparation time: 10 minutes

Cooking time : 15 minutes

Ingredients :

1. Button mushroom - 200 grams (chopped)

2. Paneer (cottage cheese) - 200 grams (cut into 1/2" cubes)

3. Onions - 4 (sliced)

4. Tomatoes - 5 (chopped)

5. Ginger garlic paste - 1 tsp

6. Coriander leaves - 3 or 4 strings

7. Green chillies - 2

8. Mango / amchur powder - 1/2 tsp

9. Kala namak (black salt) - 1/2 tsp

10. Chilli powder - 1/2 tsp

11. Coriander powder 1 1/2 tsp

12. Turmeric powder - 1/4 tsp 

13. Cumin seeds - 1/4 tsp

14. Cumin powder  - 1/4 tsp (roasted and ground)

15. Almonds - 6 numbers

16. Oil (for seasoning) - 2 tbsp

17. Kasuri methi - 1 tsp (crushed)

18. Salt - to taste

Method :

1. Heat a tsp of oil in a pan and add onions, tomatoes, coriander leaves, green chillies. Sauté for a while till onions and tomatoes become tender and loose their raw smell. Then add ginger garlic paste and sauté for a little more time. 

2. Transfer the contents into a plate and cool. Then grind to a fine paste and keep aside.

3. Soak almonds in hot water for a while. Deskin and make a paste.

4. Heat a pan and add rest of the oil.

5. When oil becomes hot, add cumin and allow to crackle.

6. Add chopped mushrooms and sauté. Mushrooms will start giving out water. There is no need to sprinkle extra water.

          

7. When mushrooms are half done, add dry masalas such as chilli powder, coriander powder, turmeric powder, kala namak and amchur powder. Sauté.

8. Then add ground masala and mix well.

9. Add paneer cubes, almond paste, salt and mix with the masalas. Add warm water to the mixture to bring it to the curry / gravy consistency. Cook till mushrooms and paneer become soft.

     
10. Remove from fire. Add roasted cumin powder, and crushed kasuri methi and mix well.

11. Transfer into a serving bowl and garnish with coriander leaves.