Paneer Mushroom Masala

This dish is a  heavenly combination of paneer and mushrooms and is my hubby's favorite curry. As he tells me, during his bachelor days when he was in Pune, India he always had this at a local restaurant (practically for every meal!). Hubby is an mushroom lover and me a paneer fanatic so this is a total win win :) especially when  simmered in a spicy tomato based creamy gravy with the earthy mushrooms and the big chunks of fried paneer. Truly, there is a unique burst of flavor in every single bite and your taste buds just sing... The problem with these dishes with creamy gravies when served in a restaurant is that they serve them loaded with butter and cream which tastes delicious but we all know is not very good for health. So I wanted to make it without all the these fattening ingredients... No cream no butter no loads of cashews... and came up with this recipe. Do give it a try. You will not be disappointed.

Ingredients:
Paneer ............................................... 1 1/2 cup homemade or store bought cubed
Mushroom ........................................... 12 - 15 button mushrooms quartered
Onion ................................................ 1 medium roughly chopped
Ginger ............................................... 1" piece
Garlic ................................................ 4 cloves
Tomato Puree ...................................... 3/4 cup
Cashew .............................................. 1 tbsp
 Green Peas ........................................ 1/4 cup
Yogurt ............................................... 3 tbsp
Coriander powder .................................1 tsp
Cumin powder ..................................... 1/2 tsp
Turmeric ............................................ 1/2 tsp
Garam masala powder ............................ 1 tsp
Hing .................................................. a pinch
Cumin seeds ......................................... 1/2 tsp
Sugar ................................................. 1/4 tsp
Salt ................................................... to taste
Oil .................................................... 2 tsp + 1 tsp
Kasoori Methi ....................................... 1 tsp
Cilantro .............................................. 1 tbsp chopped for garnishing




Method: 
1. Add chopped onion, ginger and garlic in a microwave safe bowl with 3/4 cup of water and cook on high covered for 5-6 minutes till they get tender. Add cashews and drain the water and blend to a fine paste.
2. In a non stick pan heat 1 tsp of oil and saute the paneer cubes till light brown. Set aside.
3. In the same pan on medium heat add the remaining oil and add hing and cumin seeds, cook for a minute and add the onion paste with salt and turmeric and cook while stirring for 3-4 minutes, add the tomato puree, coriander and cook till oil separates.Be careful as it may splutter.
4. Add in the peas and mushrooms. Mix and add yogurt. Mix well till the yogurt mixes in the gravy, add cumin powder garam masala and cook for 3-4 minutes till the mushrooms are tender. Add the sugar and water, add paneer. Cover and let it cook for 2-3 minutes. Add in the kasoori methi, stir and turn off the heat. Garnish with cilantro.Serve with roti, naan or rice.ENJOY!