Ingredients

• 6 tbsp - 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 tsp - turmeric
• 1 tsp - chilli powder (optional)
• 1 tsp - 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 tsp corn flour
• Tomatoes and coriander leaves to garnish
• Salt to taste

How to Make Curried Mushroom

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