Curried Mushroom

Ingredients:
tablespoon ghee or vegetable oil225 grams
paneer cubed
1 onion finely chopped
a few mint leaves finely chopped
50 grams coriander leaves chopped
1 green chilli chopped
3 cloves garlic
1 piece ginger
1 teaspoon turmeric
1 teaspoon chilli powder (optional)
1 teaspoon garam masala
225 grams tiny button mushrooms, washed and left whole
225 grams frozen peas, thawed and drained
3/4 cup natural yoghurt mixed with 1 teaspoon cornflour
tomatoes and coriander leaves to garnish
salt to taste

Method:
Heat the oil in a frying pan and fry the paneer cubes until they are golden brown on all sides.
Remove and drain on kitchen towel.
Grind the onion,mint,coriander,chilli,garlic, and ginger in a food processor to a fairly smooth paste.
Remove and mix in the turmeric,chilli powder, garam masala and salt.
Remove excess oil from the pan leaving about 1 tablespoon.
Heat and fry the mixture until the raw onion smell disappears and oil separates.
Add the mushroom,peas and paneer .Mix well.
Now gradually fold in the yogurt.
Simmer for about 8 minutes.
Garnish with tomatoes and coriander and serve hot.

Recipe secret:If you add 2 tablespoon fresh Fenugreek leaves ( Methi) at stage 5 then the taste of the entire dish will change.

I have not yet tried. Got this from the net