Shahi Dhingri Matar Paneer

Ingredients 

• 10-15 button mushrooms, halved
• 1 cup green peas, boiled
• 100 grams paneer (cottage cheese), cubed
• Oil to deep fry
• 2 large onions, sliced
• 10 cashewnuts
• 6 tablespoons ghee
• 3 green cardamoms
• 1 black cardamoms
• 3 cloves
• 1 inch cinnamon stick
• 6-8 black peppercorns
• 1 bay leaf
• 1 1/2 tablespoons grated mawa (khoya) 
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1/2 cup yogurt
• 2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• Salt to taste
• 3 tablespoons fresh cream
• 1 teaspoon garam masala powder

Method

1. Heat sufficient oil in a kadai and deep fry the sliced onions till well browned. Cool slightly and grind into a fine paste. Grind cashewnuts into a fine paste using water.
2. Heat ghee in a pan, add green cardamoms, black cardamom, cloves, cinnamon, peppercorns and bay leaf. Once they crackle add mushroom pieces and sauté. Add khoya/mawa and sauté for two minutes.
3. Add brown onion paste, cashewnut paste and sauté. Add turmeric powder, red chilli powder and mix. Add yogurt, mix well and cook for two to three minutes. Add coriander powder, cumin powder and salt. Mix well.
4. Add boiled peas and cook for three to four minutes. Add fresh cream and mix. Add paneer cubes. Sprinkle garam masala powder, mix and serve hot.

Nutrition Info