Follow these steps for perfect results
Button Mushrooms
washed and cut
Paneer
diced and crumbled
Shahi Jeera
Ghee
Onion
finely chopped
Tomato
finely chopped
Ginger Garlic Paste
Cumin Powder
Coriander Powder
Garam Masala Powder
Turmeric Powder
Red Chilli Powder
Cashew Paste
ground
Salt
to taste
Sugar
Cilantro
for garnish
Heat ghee in a pan.
Add cumin seeds and let them crackle.
Add ginger garlic paste and onion and cook until the onion turns light brown.
Add tomatoes and cook until softened.
Add all the spices and mix well.
Add mushrooms and cook for 1-2 minutes.
Mix in paneer pieces and crushed paneer.
Add salt, sugar, cashew paste, and some water to make a thick gravy.
Cook for 1-2 minutes.
Turn off the heat and serve hot with naan, tandoori roti, or chapati.
Expert advice for the best results
Adjust the spice level to your preference.
Garnish with a dollop of cream for extra richness.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Garnish with fresh cilantro and a swirl of cream.
Serve with naan, roti, or rice.
Pairs well with the spice and creamy texture.
Discover the story behind this recipe
A staple dish in Awadhi cuisine, known for its rich flavors and Mughlai influence.
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