Mushroon Paneer Masala

Browsing through  Aipi's curries with gravy, this one caught my attention. I had mushrooms and all the other stuff needed for this yummy gravy, and before I knew I was making this!

Couple of things that i did differntly was did not microwave the onions, ginger, instead just ground them raw and fried them. I did not use yogurt to the gravy as i mine was the right consistency for our family with water alone.

On the whole, it was an awesome side  dish to go with rice or bread.

Get ready:

• 1 medium onion chopped and ground to a paste
• 2 cups tomato pulp ( got from 4 medium tomatoes)
• 10 -15 button mushrooms chopped
• 1/3 cup peas
• 1 tbsp xashews soakedwith 1 tbsp water
• 3/4 diced paneer
• 1 cup water
• 1/2 tsp ginger garlic paste
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp redchilli powder
• 1/2 tsp garam masala powder
• 1/8th tsp turmeric powder
• 1 tsp kasoori methi crushed
• salt to taste
• 4 tsp oil
• cilantro to garnish

for the tadka

• 1 tsp cumin seeds
• a pinch hing

Go:

• In a deep pan, i used a small pressure cooker, add 1 tsp oil and saute the paneer till golden and set aside.
• Let the cashews soak for 20 mins and grind to a paste, set aside.
• Add 3 tsp oil in the same pan, add the cumin and hing
• Once the cumin splutters, add the ground onion paste and fry till pink.
• add the ginger garlic paste and fry for few seconds till aromatic.
• Now add the pureed tomatoes,cashew paste, turmeric, corainder, cumin and other masala powders and  cook till the oil separates.
• Now add the mushrooms, peas, 1 cup of water, salt to taste and mix well.
• Let it come to a boil and simmer for 15 mins till the peas and mushrooms are cooked.
• Add the kasoori methi, paneer, mix well and turn the heat off.
• Garnish with cilantro and dig in!

Sending this for tried and tasted of US masala , started by Zlamushka and now owned by Kitchen chronicles


Thanks Aipi for this recipe!