Mushroom paneer masala

I love both mushrooms and paneer, so what’s not better than putting them together into one dish and making a mushroom paneer masala! This is similar to a lot of my paneer recipes, so you'll see a lot of similarities. I try to make one base recipe which I can then adapt with different ingredients and spices. This recipe serves 4. 

Ingredients

200g paneer, cut into bite size chunks 

200g mushrooms (chestnut or button), quartered

1 medium onion, finely chopped 

3 garlic cloves, diced 

Thumb size piece ginger, diced 

2 large tomatoes, diced 

15 cashews, soaked in warm water for 20 mins

Water as required 

Vegetable oil 

1 tsp kasoori methi (dried fenugreek) 

Salt to taste 

You'll need these spices

1 tsp cumin seeds 

1 tsp garam masala 

1 tsp kashmiri red chilli powder 

1 tsp coriander powder 

1 tsp turmeric 

Method

• In a grinder, add the soaked cashews with a splash water. Blend until a smooth paste. Set aside in a bowl as you'll need the blender again in a bit.
  
  
• Next, take a large frying pan and add a little vegetable oil.
  
  
• Add the onions and sauté until translucent. Add the garlic, ginger and chilli and sauté until the raw aroma goes away.
  
  
• Tip in the tomatoes and cook until mushy. Let the mixture cool slightly and transfer to a blender. Blend until smooth and set aside.
  
  
• In the same frying pan, add a little more oil. Add the cumin seeds and for a minute until fragrant.
  
  
• Add the mushrooms and sauté until they have released most of their water and they are soft.
  
  
• Add the blended onion-tomato mixture and mix well. Cook for minute or two and add the remaining spices.
  
  
• Cover with around 1 1/2 cups water and mix well. Let blip for 5 minutes.
  
  
• Finally, mix in the cashew cream, kasoori methi and add salt to taste.
  
  
• Turn off the heat and add the paneer. As paneer the cooks quickly, I usually find the residual heat enough to cook it.
  
  
• Serve with rotis and garnish with coriander if you like.