MUSHROOM PANEER MASALA BY NANDINI PAI

BEST PUNJAAAAAAAAAAAAAAAAABI DISH...........!!! 

                                                   

                                                     MUSHROOM PANEER MASALA

INGREDIENTS:

Mushrooms 200gm
Paneer 200gm
Onion) 3 medium finely chopped
Green Chilies 2-3no.
Oil/Ghee 3-4tbsp
Cumin Seeds 1tsp
Ginger Garlic Paste 2tsp
Kashmiri Degi Mirch powder 2 tsp-Coriander powder 2tsp
Cumin powder 1tsp
Garam Masala powder 1-2tsp
Cream 4tbsp( optional) and milk 3/4 cup
Salt to taste
Coriander leaves
For Tomato paste
Tomatoes 4no. (Boil and make tomato puree)
Byadagi red Chilies 5no. (soak in war
water and grind into paste)
Hand full of cashew nuts and 2 tsp melon seeds(soak in warm water and make a fine paste)
Garlic cloves 5-6no.
Oil 2-3tbsp
Salt to taste

Method:

First of all, make the tomato paste. Heat oil add garlic cloves and sauté for a minute. Now

add the tomato puree and red chili paste with salt. Cook on low heat for 15-20 minutes

or until the oil leaves the masala. Keep it aside. Now prepare mushrooms clean (or wash) and

keep it aside.

Take a handi heat oil add cumin seeds and let it crackle. Now add the minced onions and

saute. Keep stirring until golden brown. Now add ginger garlic paste and chopped green

chilies. Stir for a couple of minutes. Now add the dry spices along with some water and mix

well. Cook until oil leaves the masala. Now add the tomato paste and cook for another 4-5

minutes now add cashew & melon paste. Now crumble the paneer with hands and mix into the masala Mix well and stir for a couple of minutes. Add water to liquidize the

gravy. Now add the mushrooms and paneer keep on low heat for 7-10 minutes until the mushrooms& panner are cooked. Remove from flame allow it to cool add milk cook on low it till one boil then add fresh cream mix well Garnish with coriander leaves. Serve hot with Rice or Roti.