Kashmiri Paneer Masala

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

1. 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.
2. 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.
3. 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