Curried Mushroom

Ingredients

6 tablespoon ghee or vegetable oil
225 grams paneer cubed
1 onion finely chopped
a few mint leaves finely chopped
50 grams coriander leaves ,chopped
1 green chilli chopped
3 cloves garlic
1 piece ginger
1 teaspoon turmeric
1 teaspoon chilli powder (optional)
1 teaspoon garam masala
225 grams tiny button mushrooms,washed and left whole
225 grams frozen peas, thawed and drained
3/4 cup natural yoghurt mixed with 1 teaspoon cornflour
tomatoes and coriander leaves to garnish
salt to taste

Method

1. Heat the oil in a frying pan and fry the paneer cubes untill they are golden brown on all sides.Remove and drain on kitchen towel.
2. Grind the onion,mint,coriander,chilli,garlic, and ginger in a food processor to a fairly smooth paste.
3. Remove and mix in the turmeric,chilli powder if using, garam masala and salt.
4. Remove excess oil from the pan leaving about 1 tablespoon. Heat and fry the mixture until the raw onion smell disappears and oil separates.
5. Add the mushroom,peas and paneer .Mix well.
6. Now gradually fold in the yogurt. Simmer for about 8 minutes.
7. Garnish with tomatoes and coriander and serve hot.

Recipe secret:If you add 2 tablespoon fresh Fenugreek leaves ( Methi) at stage 5 then the taste of the entire dish will change.