Kummagayala paneer curry recipe

Cut the mushroom and paneer into pieces. Chop the green chilies as well.

Chop the tomatoes and blend them into a puree.

In a large kadai heat 2 tbsp oil and 2 tbsp butter. add 5 cloves, 2 pods cardamom and saute on low flame until it turns aromatic. Now add 2 onion, 2 clove garlic, 1 inch ginger.Saute until onions shrink slightly.

Add 3 chopped tomatoes, 15 cashew,s and saute for 2 minutes. Cover and boil for 10 minutes, or until tomato softens.cool completely and transfer to the blender and blend to smooth paste.

In a large kadai heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf, and 1 chilli. saute until the spices turn aromatic. Now add chopped onion and saute until onions turn and golden brown. Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ garam masala and 1 tsp salt. saute until the spices turn aromatic.

Add in prepared onion tomato paste and mix well. Cook until the oil separates from the masala paste. Now add 1 cup water and mix well adjusting the consistency.Further, add in 2 tbsp cream and mix well.

Once the mixture is cooked properly, finally add mushroom to the pan and cook for another 2 minutes. then add the paneer cubes and cook.

Take out the mushroom paneer in a bowl and garnish with coriander leaves. Serve hot with chapati and rice.