Malabar Mushroom Paneer Paal Curry

Ingredients

• • Oil - 4 tablespoons
• • Mustard seeds - ½ teaspoon
• • Cumin seeds - ½ teaspoon
• • Ginger (cut into pieces) - 1 inch
• • Garlic - 5 cloves
• • Curry leaves - 2 sprigs
• • Green chillies - 3
• • Red chillies - 3
• • Onions (small, peeled) - ½ cup
• • Coriander powder - 1 tablespoon
• • Garam masala - 1 teaspoon
• • Red chilly powder - ½ teaspoon
• • Turmeric powder - ½ teaspoon
• • Salt - as required
• • Button mushroom - 200 grams
• • Paneer - 200 grams
• • Second extract coconut milk - 1 cup
• • First extract coconut milk - 1 cup
• • Sugar - 1 teaspoon
• • Crushed pepper - 1 teaspoon
• • Coconut oil - 1 tablespoon

Method

• 1. Clean the mushroom and cut into big pieces.
• 2. Heat 2 teaspoon oil in pan, add mustard seeds, when it splutters add cumin seeds and fry until golden.
• 3. And add ginger, garlic, green chillies, curry leaves, red chillies and fry for some time.
• 4. Then add small onion and saute until the onions turns translucent
• 5. Then add salt, coriander powder, garam masala powder, turmeric powder, red chilly powder and saute for 2 minutes.
• 6. Add paneer cubes and button mushrooms and saute.
• 7. Then add second extract of coconut milk and let it boil for 2-3 mins and cover and cook.
• 8. When the milk started reducing then add the first extract of coconut milk.
• 9. Then heat coconut oil and pour on top of the mushroom masala.
• 10. Garnish with curry leaves and serve this curry with white rice, parathas, chapatis or naan.