Kashmiri Paneer Masala

Ingredients 

• 200 grams paneer, cubed
• 6-8 fresh button mushrooms, quartered 
• 3-4 babycorns, cut into1 inch pieces (optional)
• 2 tbsps oil + to deep fry 
• 3-4 whole dry red chillies
• 1 inch cinnamon piece 
• 5 cloves
• 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 ginger piece, cut into juliennes
• Salt to taste
• 1 teaspoon sugar
• 1 teaspoon red chilli powder
• 2 tablespoons flaked dry coconut (khopra) 
• 3 tablespoons peanuts, roasted
• 2 tablespoons chopped fresh coriander leaves

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