Panneer and Mushroom Curry

Ingredients:

Mushroom - 1 cup small pieces
Panner - 1 cup
Onion - 1 cup small pieces
Tomato - 1 cup puree (3 tomatoes boiled and puree)
Ginger garlic paste - 1 tsp
Red Chilly powder - 1 tbsp
Green Chillies - 3 cut straight
Turmeric - 1/4 tsp
Slat to taste
Coriander powder - 1 tsp
Curry leaves - 2 strings
Yogurt - 1 cup
Fried ground nuts and cashew nuts. Grind them together to make 1/2 cup powder
Garam masala - 1/2 tsp
Heavy Whipped cream - 5 tbsp
Coriander - 1/4 cup
Elachi - 2 pieces
Cinnamon stick - 3 to 4 small pieces
Cloves - 3 pieces
Oil - 8 tbsp
Water - 3/4 cup ( add more or less for thickness)

Preparation:

1. Take a large pan and add elachi, cloves cinnamon sticks with oil and fry them.
2. Add onions to this mixture and fry until onions turn reddish. Add ginger garlic paste to this and fry some more.
   
3. Add tomato puree and green chillies and biol it for 5 mins on low flame.
4. Add turmeric, red chilly powder, curry leaves, coriander powder and fry them for 2 more mins on medium flame.
5. Now add mushrooms along with water and cook them until mushrooms are soft.
6. Add panneer, yogurt, groundnut-cashew powder and cook it for 4 mins on low flame.
7. Add salt, garam masala and cook for 4 more mins.
8. Add whipped cream and coriander leaves switch off the flame.

Serve with Roti.

Serving Size: 3 people