It was another of those days when I would keep bugging Tanmaya about what he wants for lunch. I asked him if he wants mushroom or paneer he said lets have both but in the same dish.
So I decided to use both in a gravy that I would use for Paneer with a little twist. So here we go.
- Button Mushrrom : 2 cups cut into half
- Paneer: 1 cup cut into cubes
- Green Pea: 1/2 cup
- Onion : 1 medium finely chopped
- Tomato: 1 medium chopped finely
- Ginger Garlic Paste: 2 tbsp
- Poppy Seeds: 1 tsp
- Cashew: 1 tbsp
- Coriander Powder: 1 tsp
- Cumin Powder : 1 tsp
- Turmeric Powder: 1 tsp
- Red Chili Powder: 1 tbsp
- Milk : 1/2 cup
- Whole Garam Masala : 4 cloves, 1/2 inch cinnamon, 2 cardamon
- Salt to Taste
- Oil for cooking
Dry roast the whole gram masala, poppy seeds and cashew.
Make a smooth paste of the gram masala, poppy seeds and cashew with little water.
In a pan heat 2 tbsp oil and fry the paneer cubes till golden born on both sides. remove from heat.
Heat 2 tbsp oil add 1/2 tsp sugar to it. Once the sugar turns brown add the chopped onion and sprinkle a pinch of salt. Cook till the onion is transparent.
Add the red chill powder to the onion and fry for 1-2 minutes.
Add the ginger garlic paste salt, turmeric power, cumin powder, coriander powder and fry for few minutes. Add little water if required. Make sure the masala doesn't burn.
Add tomato, cover and cook till the tomato is soft and cooked. Mix all the masala tougher and cook till the raw smell is gone and little oil starts oozing out.
Add the Mushroom to the masala and cook for few minutes. Add the green peas, cover and cook till the mushroom is done.
Add the poppy seed, cashew and garam masala paste to it and cook for 5-6 minutes.
Add the paneer cubes to it. Add milk and cook till you receive a desired consistency.
Serve it hot with rooti, naan or paratha.
It turned out great , so decided to share with you all. So try it out.
Till then Happy Blogging