A pure north Indian delicacy with the combination of Mushroom and Paneer with its creamy texture and mouth watering taste. After a long time I cooked at home specially for my niece and family members, and they loved it by kissing their finer again and again. Really its appreciated by every one and they said its aweeessswsmmmm…..
To start with this recipe collect the above ingredients all together , and do the mise-en-place. First cut the Paneer in cubes and keep it aside, in the meanwhile put water for boiling add little salt in to it, after boiling add Diced cut Mushroom, and then remove it from boiling water and refresh it with cold water then keep it aside. Peel all onion and cut two onion as in dice shape and rest three onion cut it roughly, bot keep separately. Take Kadai put 2 spoon of oil and heat it up, put a pinch of cumin seeds and temper it. When the cumin crackled put the diced cut onion and stir it for a minute add little salt and turmeric powder in it and then remove it from Kadai. Do the same for roughly cut onion and take it out of the Kadai. Make fine paste of this roughly cut onion and keep it aside.
Boil cashew and Magaz ( MAGAZ is usually known as dried water melon seeds ) seeds for few minute, strain it and make paste of it.
Now start with gravy preparation take kadai or non stick deep pan add oil in to it, let it be hot then add whole garam masala ( try to use all sweet garam masala like green and black cardamom, bay leaves, cinnamon stick, mace,) crackle it then add ginger & garlic paste and stir it for a minute on slow fire. When this paste turned in to brown color add that onion paste and keep on stirring on medium fire ( in Indian cooking term this procedure is known as BHUNNO ). If needed you can add very little water so that your gravy wont burn, when this mixture cooked properly it releases oil, and when this mixture released oil add tomato paste into it. And then slow down the fire and add all the rest of above mentioned powdered spices , in the mean while add full spoon of ghee and keep on BHUNNO this mixture on slow fire. When this mixture will cooked properly it will release fat. And the color of gravy will be Red. Then make fine paste of Cashew & Magaz seeds with the help of cream. Add this smooth paste in to the gravy, when you add this paste gravy will become yellow in color. Leave this gravy on slow fire for 5 minutes, oil will come out of it. And then the gravy color will be Yellowish Red.
Add Paneer Cubes and Boiled Mushroom. Finish it with chopped coriander leaves, and sauteed diced onions.
For the change in taste you can add chopped mint leaves as well.
Try it with the sautéed Mushroom, I am sure you will love it.