Mushroom Paneer dry curry

Mushroom: 250 grams

Paneer: 200 grams

Tomato: 2 pureed

Onion: 2 diced

Ginger garlic paste: 1.5 tbsp

Kasuri Methi: 2 tsp

Turmeric Powder: 1/4 tsp

Oil: 2 tbsp +2 tbsp

Whole Garam masala (Cinnamon, Cardamom, Cloves): 1 each

Salt: as needed

To roast and grind:

Coriander seeds: 1.5 tbsp

Dried red chillies: 6

Cumin: 3/4 tsp

To Garnish:

Coriander leaves: a handful

Ginger juliennes: 1 tbsp

Heat oil and fry the paneer and keep aside

Same oil, fry the mushroom, yes you will get like a cup of water....wait till it all evaporates and the mushroom gets cooked. Keep aside.

Heat oil and splutter the whole garam masala

Saute onion till browned evenly.

add the tomato puree and saute again.

Now add the roasted and ground paste and saute for some more time sprinkling water.

When oil separates, add the mushroom, paneer, salt and a little water too (not too much as what u need is a dry dish)

Do a taste test and add more salt if necessary.

Add the kasoori methi and give the veggies a final mix.

Take off fire and garnish with coriander leaves and ginger juliennes.

Serve warm with rotis.