Mushroom Shahi Paneer
Blanch 2 tomatoes. Remove the peel and blend the tomatoes. This is the base for the “shahi gravy”
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Chop 1/2 🧅, 1” piece of ginger & cloves of 🧄 , fry in olive oil till translucent, blend to a paste.
2
Soak 10-15 cashews in water or milk and blend to a paste. This is added to finish the shahi gravy.
3
Wash frozen peas and microwave them till partially cooked. Drain the peas and keep aside.
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Keep all ingredients handy. Note- Cut 6-7 white mushrooms into quarters.
5
In a pan, fry onion- garlic-ginger paste, add coriander, red 🌶, garam masala & turmeric powder.
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Add the blended tomatoes, add a teaspoon of tomato paste to liven up the gravy. Add salt to taste.
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Add peas to the tomato gravy. Let it simmer on low till peas are cooked.
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Add paneer pieces and cook on the lowest heat setting. Next add cashew paste to the dish.
9
Fry mushrooms to a crisp golden brown. Save these for topping on the finished dish.
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Add fried mushrooms, garnish with green chillies, cilantro and fresh cream. Enjoy with naan or rice!
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