Ingredients:
- 1 tsp Turmeric
- 3-4 pods of Garlic
- 1 Onion, chopped
- 1 tsp Garam Masala
- Salt according to taste
- 225 gms Paneer, cubed
- 3 Green Chillies, chopped
- 2.5 cm long Ginger, sliced
- Few Mint leaves, chopped
- 50 gms Coriander, chopped
- 225 gms Button Mushrooms
- 6 tbsp Ghee or Vegetable Oil
- Few Mint sprigs for garnishing
- 175 ml Curd, mixed with 1 tsp Cornflour
- 225 gms Frozen Peas, thawed & drained
Method:
- Heat the ghee or oil in a frying pan and fry the paneer cubes until they are golden brown on all sides. Remove and drain on kitchen paper.
- Grind the onion, mint, coriander, chillies, garlic and ginger in a pestle and mortar or food processor to a fairly smooth paste.
- Remove and mix in the turmeric, chilli powder if using, 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 the mushrooms, peas and paneer. Mix well. Cool the mixture and gradually fold in the yogurt. Simmer for about 10 minutes.
- Garnish with a sprig of mint and serve hot.
