Mushroom Peas Paneer in a Rich Gravy

This used to be my favorite dish in restaurants back in India. This rich, creamy curry goes really well with roti, naans and even rice.

For this you will need -
1 Cup - Sliced or cut Mushrooms
1/2 Cup - Green Peas
1/2 Cup - Cubed Pander
1/2 - Onion (Sliced)
6 - 8 - Cashew Nuts (Soaked)
2 - Cloves
1 - Cardamom
1/4" - Cinnamon
2 tspn - Black pepper powder
1 tspn - Turmeric powder
1 tspn - Coriander and Cumin powder
1 tspn - Red Chili powder
1/2 tspn - Garam Masala Powder
1 tbspn - Yoghurt
1 Tbspn - Fresh Cream
Salt as you desire
2 Tbspn - Oil

Method -
Heat 1 tablespoon oil in a thick bottom pot and fry the pander cubes. Drain on a paper towel and keep aside. Now add the cloves, cardamom and cinnamon. Stir fry and add the sliced onion with a pinch of salt. Fry till the onion turns golden brown. Allow to cool and grind this to a fine paste. Then grind the cashews to a fine paste too.
In the same pot, add the remaining oil. Add the mushroom, sauté for a bit. Add the peas and turmeric powder next and again sauté for a couple of minutes.

 

 

Now add the ground paste. And fry for a few minutes.

 



Then add the salt, cumin, coriander powder, red chili powder, black pepper powder, yoghurt and cream. Give it a good mix and turn off after five minutes. Garnish with garam masala powder.