Paneer Mushroom Masala | North Indian curry Recipe

Recipe:

1. Paneer- 10 oz/280 gms (Cut to cube size pieces)
2. Mushrooms – about 12 sliced
3. Medium onion- 1 thinly sliced
4. Red juicy tomato- 2 chopped
5. Ginger garlic paste- 1 tsp
6. Tomato paste – 1 tsp
7. Bay leaf -2
8. Cloves-2
9. Cinnamon stick -1
10. Powdered Coriander leaves – 1tsp
11. Garam masala – 1/2 tsp
12. Turmeric powder- 1/4th tsp
13. Red chilly powder – 1/2 tsp or to taste
14. A generous pinch of Kasoori methi
15. Milk – 1/2 to 1 cup
16. Heavy cream few tsps
17. Water for the gravy
18. Lemon juice to taste
19. Salt to taste
20. Sugar – 1/4th tsp (optional)

• Cut the paneer to cube size pieces and pan fry them till light brown. Set a side.
• In a wide skillet add the oil, followed by bay leaves, cloves, Cinnamon. Fry for few seconds. Add the onion, turmeric powder and some salt.Fry till onion turn translucent.
• Add the ginger garlic paste. Fry for few seconds. Now add the coriander powder, garam masala and red chilly powder. Fry for few seconds.
• Add the mushroom and fry for five minutes.
• Add the tomato. Cook till they turn soft. Now add the tomato paste and mix.
• Add the milk, water and Kasoori methi. Add in the pan fried tofu and let the curry simmer for ten minutes in a low flame.
• Finally add the cream, necessary salt, lemon juice, sugar and coriander leaves.Give one final mix and turn off the heat.
• Let stay for few minutes before serving.

Serve Paneer Mushroom Masala with Nan!

Note: If you dont have heavy cream, whole milk will work as well.