Kashmiri Paneer Masala cottage cheese cooked with mushrooms and babycorns in yogurt gravy This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Feb 2016 in Recipes Course New Update Main Ingredients paneer, Button Mushroom Cuisine Kashmiri Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Kashmiri Paneer Masala 200 grams paneer cubed 6-8 Button Mushroom quartered fresh 3-4 Babycorns 1 inch pieces (optional) 2 tbsps + to deep fry Oil 3-4 Whole dry red chilli 1 inch piece Cinnamon 5 Green cardamoms 1 1/2 cups Yogurt 1 teaspoon kashmiri masala 1/2 teaspoon Fennel seeds (saunf) 1/2 teaspoon Dry ginger powder (soonth) 2 inch piece Ginger julienne to taste Salt 1 teaspoon Sugar 1 teaspoon Red chilli powder 2 tablespoons Dry coconut (khopra) flaked 3 tablespoons Peanuts roasted 2 tablespoons Fresh coriander leaves 5 Clove Method Heat one tablespoon of oil in a pan. Add mushrooms and baby corns and sauté for three to four minutes. Drain and keep aside. Heat sufficient oil in a kadai and deep-fry paneer cubes. Dip them in water. Heat a tablespoon of oil in a pan. Add whole red chillies, cloves, cinnamon, green cardamoms, yogurt, Kashmiri masala, fennel seeds and dry ginger powder. Sauté for a minute. Add ginger julienne and cook. Add salt, sugar, red chilli powder and stir. Drain the paneer cubes from the water. Add mushrooms, paneer cubes and baby corns and cook for two to three minutes. Transfer into a serving dish. Garnish with coconut flakes, roasted peanuts and chopped coriander leaves and serve hot. Nutrition Info Calories 1782 Carbohydrates 68 Protein 64.8 Fat 138.5 #Clove #Dry ginger powder (soonth) #Fennel seeds (saunf) #Fresh coriander leaves #Red chilli powder #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article