Ingredients

• 150 g - paneer from skimmed milk, crumbled
• 100 g - mushroom, chopped
• 1/2 cup - onion, minced
• 1/2 cup - tomato, chopped
• 4 tbsp - coriander leaves, chopped
• 3 cm piece - cinnamon
• 4 - dry red chillies
• 1/2 tsp - black pepper corns
• 1 tsp - fennel seeds (saunf)
• 1 tsp - cumin seeds
• 2 tsp - poppy seeds
• 2 tsp - oil
• 1 tsp - ginger, minced
• 2 - cloves
• salt to taste

How to Make Mushroom Paneer

• Powder the pepper corns, fennel, cumin and poppy seeds, cloves, cinnamon and chillies together.
• Heat oil in a non-stick frying pan.
• Add the onion and ginger and fry until the onions turn light brown.
• Add the pepper-fennel-chilli powder and fry for half a minute.
• Add tomato, cover and cook over low heat until the mixture is pulpy.
• Add mushroom, salt and simmer for 2-3 mins.
• Add the paneer and cook, stirring for one more minute.
• Garnish with coriander leaves.