This recipe is a heavenly combination of paneer and mushroom that is simmered in a spicy tomato based creamy gravy. Its a recipe straight from the Awadhi Cuisine. Awadhi Cuisine is from the city of Lucknow.
Ingredients:
150 gms mushrooms (sliced)
150 gms paneer cubes
3 onions, chopped finely
100 gm Tomato finely chopped
1/2 tsp shahjeera (black cumin seeds)
1 or 2 tsp ginger garlic paste
1/2 tsp red chili powder
2 tsp Coriander Powder
50 gm Poppy seeds
25 gm Cashew
2 tbsp butter
2 tbs oil
1/2 cup coriander leaves
1/2 tsp garam masala powder
Salt as taste
Method :
Wash the mushroom Thorley in turmeric water. Fry paneer and when golden, remove and set aside.
Grind cashew and poppy seeds to a paste. Make tomato in to fine puree.Heat oil in a pan, when oil will hot add cumin seeds. After it crackle add chopped onions, fry till golden brown. Add ginger garlic paste and simmer for 5 minutes. Add chilli powder, coriander powder, cashew and poppy seeds paste.
Let the contents boil well. Add paneer, mushroom and stir well. Sprinkle garam masala powder and pour 3/4 cup of water and bring it to boil. Check the consistency
Add salt and cook it for 1 minute. Add butter, coriander leaves let it boil for a few minutes and remove from stove. Serve with any Indian flatbread or over hot basmati rice.