Mushroom Paneer Recipe

Ingredients:
Button mushrooms - 400 gms (2 packets)
Paneer - made from 1 ltr milk
Onions - 3 (big)
Cheese - 1 cube
Butter or oil - for frying
Dhania powder - 1 tbl sp
Jeera powder - 1 cup
Garam masala powder - 1/2 tsp
Coriander leaves - 1 tbl sp
Milk - 1/2 cup

Grind to paste with milk:
Poppy seeds - 1 tbl sp (soka in hot milk)
Blanched almonds - 10

Fry in butter and use for grinding:
Grated fresh carrots - 1 cup
Red chillies - 7

Method:
1. Peel outer skin and grate onions.
2. Prepare paneer using fresh curds (for curdling milk). Tie in muslin cloth and keep it under weight.
3. Cut paneer into cubes, deep fry in oil in reduced flame.
4. Keep the fried paneer cubes in warm water till required.
5. Fry chillies, grated carrot in butter till raw smell is lost. Grind it to a fine paste using milk with soaked poppy seeds and almonds.
6. Keep water in a broad bowl, put mushrooms in it and wash well. Repeat twice more to remove dirt from mushrooms.
7. Add luke warm water and wash again.
8. Slice into 3 or 4 pieces.
9. Heat oil in a pan, fry onions till golden brown.
10. Add dhania powder, jeera powder, garam masala powder and little sugar.
11. Stir well and add sliced mushrooms.
12. Fry for few minutes and mix ground paste along with a cup of water.
13. Cook in medium flame till mushrooms become tender.
14. Add fried paneer cubes, milk and cook for few more minutes.
15. Remove from fire and garnish with chopped coriander leaves, grated cheese. Serve hot.