Junglee Mushroom Kaliyaan

Ingredients 

• 4-6 enoki mushrooms
• 4-6 shimeji mushrooms  + for garnishing 
• 2-4 button mushrooms, finely chopped
• 1-2 tablespoons shitake mushrooms, finely chopped
• 1-2 tablespoons chanterelles mushrooms, finely chopped
• 1 tablespoon Oil + to deep fry 
• ½ cup grated paneer (cottage cheese) 
• Crushed black peppercorns to taste
• ½ teaspoon green cardamom powder
• 2-3 green chillies, finely chopped
• 1 tablespoon cornflour/ corn starch
• 1 teaspoon garam masala powder
• Salt to taste
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• ¼ cup browned onion paste 
• 1 tablespoon ginger-garlic paste
• ¼ teaspoon turmeric powder
• 1 tablespoon crumbled khoya/mawa 
• ¼ cup fresh cream
• Fresh coriander sprigs for garnishing
• Cherry tomatoes for garnishing

Method

1. Heat sufficient oil in a pan.
2. Roughly chop enoki and shimeji mushrooms and put into a .Add button mushrooms, shiitake mushrooms, chanterelle mushrooms, cottage cheese, salt, ½ teaspoon garam masala powder, crushed peppercorns, cardamom powder, ½ of green chillies and cornflour and mix well.
3. Dampen palms with some water, divide mixture into equal portions and shape them into cones.
4. Deep-fry cones in hot oil till golden and crisp. Drain on absorbent paper.
5. To prepare gravy, heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and sauté for 30 seconds. Add remaining green chillies and sauté for 30 seconds. Add onions, mix and sauté till golden.
6. Add tomatoes, mix and cook till pulpy. Add browned onion paste and ginger-garlic paste, mix and cook for a minute. Add turmeric powder, remaining garam masala powder and salt and mix. Add some water, mix and cook for a minute.
7. Add a large pinch of crushed peppercorns, mix and cook for a minute. Add crushed khoya, mix and cook for a minute. Add cream, mix and cook for 30 seconds.
8. Put the gravy in a serving platter and place the fried cones on it. Garnish with few coriander sprigs.
9. Slice cherry tomato and place on the gravy.
10. Serve hot.