Mushroom Paneer dry curry

Mushroom: 250 grams
Paneer: 200 grams
Tomato: 2 pureed
Onion: 2 diced
Ginger garlic paste: 1.5 tbsp
Kasuri Methi: 2 tsp
Turmeric Powder: 1/4 tsp
Oil: 2 tbsp +2 tbsp
Whole Garam masala (Cinnamon, Cardamom, Cloves): 1 each
Salt: as needed

To roast and grind:
Coriander seeds: 1.5 tbsp
Dried red chillies: 6
Cumin: 3/4 tsp

To Garnish:
Coriander leaves: a handful
Ginger juliennes: 1 tbsp

Heat oil and fry the paneer and keep aside
Same oil, fry the mushroom, yes you will get like a cup of water....wait till it all evaporates and the mushroom gets cooked. Keep aside.
Heat oil and splutter the whole garam masala
Saute onion till browned evenly.
add the tomato puree and saute again.
Now add the roasted and ground paste and saute for some more time sprinkling water.
When oil separates, add the mushroom, paneer, salt and a little water too (not too much as what u need is a dry dish)
Do a taste test and add more salt if necessary.
Add the kasoori methi and give the veggies a final mix.
Take off fire and garnish with coriander leaves and ginger juliennes.
Serve warm with rotis.

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