Ingredients

• 6 tbsp - Ghee or Vegetable oil
• 250 g - Paneer cubes
• 1 onion, finely chopped
• A few chopped mint leaves
• A few chopped coriander leaves
• 3 chopped green chillies
• 3 cloves of garlic
• 1 piece of sliced ginger
• 1 tsp turmeric, chilli powder, garam masala
• Salt to taste
• 250 g tiny button mushrooms
• 250 g frozen peas, thawed and drained
• 175 g plain yogurt mixed with 1 tsp corn flour
• Tomatoes and coriander leaves to garnish

How to Make Mushroom Mutter Paneer

• Heat the ghee or oil in a pan and fry the paneer cubes until they are golden brown.
• Remove and drain on a kitchen paper.
• Grind onion, mint, coriander, chillies, garlic and ginger to a smooth paste.
• Remove and mix in the turmeric and chill powder and the garam masala and salt.
• Remove excess ghee or oil from the pan leaving about 1 tbsp.
• Heat and fry the paste until the raw-onion smell disappears and the oil separates.
• Add mushrooms, peas and paneer. Mix well and fry.
• Cool the mixture and gradually fold in the yogurt. Simmer for about 10 mins.
• Garnish with tomatoes and coriander and serve hot.