Carrot in Cashew Gravy

Ingredients

• • Peas (cooked) - ½ cup
• • Carrots (diced, cooked) - ¾ cup
• • Paneer pieces (diced) - 1 cup
• • Pav baji masala powder - ½ teaspoon
• • Oyster mushroom - 400 grams
• • Onions (chopped) - ½ cup
• • Salt - as required
• • Tomato paste - ½ cup
• • Cream (fresh, for topping) - 1 tablespoon
• • Coriander leaves (chopped) - 1 tablespoon
• • Kasoori methis - 1 teaspoon
• • Dhania powder - 1 tablespoon
• • Garam masala powder - ½ teaspoon

Ingredients For Grinding Together

• • Coconut (grated, fresh) - ¼ cup
• • Cashew nuts - 10
• • Carrots (grated, fried in butter) - ½ cup
• • Red chillies - 7

Method

• 1. Deep fry paneer cubes in medium hot oil till golden.
• 2. Put it in warm water and add a little turmeric powder. (This helps the paneer to become soft.)
• 3. Wash, wipe and dice mushroom into l inch pieces.
• 4. Heat oil in a frying pan, add onions and fry for few minutes.
• 5. Add chopped mushrooms and stir till it becomes soft.
• 6. Add both masala powders, dhania powder, tomato paste and stir well.
• 7. Mix ground paste, salt, sugar and fry till good smell comes.
• 8. Pour just enough water along with cooked peas and carrots.
• 9. Boil for few minutes.
• 10. Add paneer cubes, boil for a minute and remove from fire.
• 11. Garnish with washed and chopped kasoori methi, coriander leaves.
• 12. Dot with fresh cream and serve hot.