Mushroom Paneer

Ingredients

• • Button mushroom - 400 grams
• • Paneer - 200 grams
• • Onions - 3
• • Cheese - ½ cup
• • Oil (for frying) - as required
• • Dhania powder - 1 tablespoon
• • Jeera powder - 1 teaspoon
• • Garam masala powder - ½ teaspoon
• • Coriander leaves - 1 tablespoon
• • Milk - ½ cup

Ingredients For Grinding To A Paste With Milk

• • Poppy seeds (soaked in hot milk) - 1 tablespoon
• • Blanched almonds - 10

Ingredients For Frying In Butter And Use For Grinding

• • Carrots (fresh, grated) - 1 cup
• • Red chillies - 7

Method

• 1. Peel outer skin and grate onions.
• 2. Prepare paneer using fresh curds (for curdling milk). Tie in muslin cloth and keep it under weight.
• 3. Cut paneer into cubes, deep fry in oil in reduced flame.
• 4. Keep the fried paneer cubes in warm water till required.
• 5. Fry chillies, grated carrot in butter till raw smell is lost.
• 6. Grind it to a fine paste using milk with soaked poppy seeds and almonds.
• 7. Keep water in a broad bowl, put mushrooms in it and wash well. Repeat twice more to remove dirt from mushrooms.
• 8. Add lukewarm water and wash again.
• 9. Slice into 3 or 4 pieces.
• 10. Heat oil in a pan, fry onions till golden brown.
• 11. Add dhania powder, jeera powder, garam masala powder and little sugar.
• 12. Stir well and add sliced mushrooms.
• 13. Fry for few minutes and mix ground paste along with a cup of water.
• 14. Cook in medium flame till mushrooms become tender.
• 15. Add fried paneer cubes, milk, and cook for few more minutes.
• 16. Remove from fire and garnish with chopped coriander leaves, grated cheese. Serve hot.