Ingredients:

• 1 packet or 1 tin fresh Mushrooms
• 250 g – Paneer (cut into cubes)
• 3 big Tomatoes (made into a puree)
• 2 big Capsicums
• 4 medium sized Onions
• 1 ” piece Ginger (coarsely ground)
• 2 to 3 Green chillies (finely chopped)
• 1.5 tsp – Red Chilli powder
• 2 tsp – coriander powder
• 1/4 tsp – Turmeric powder
• 1 cup – water
• 2 tbsp – finely chopped Coriander leaves
• oil for deep frying
• salt to taste

Method:

1. Wash the mushrooms thoroughly and cut into halves.
2. Chop the capsicum into cubes.
3. Deep fry the paneer cubes and keep aside.
4. Grate the onions and squeeze out the water.
5. Take oil in a kadai and fry the onions, ginger and green chillies an. a low flame till-the onions are p-ink in colour.
6. Add the mushrooms and saut1.5 till they are tender.
7. Add the tomato puree, cook on a low flame for 5 minutes.
8. Add red chillie powder, coriander powder, turmeric powder and salt to taste.
9. Saut1.5 on a low flame till oil separates.
10. Add the capsicum and-Mix- well.
11. Add water and give it a boil. After a boil, simmer.
12. Cook till the capsicums are tender and the gravy has thickened.
13. Add the kept aside fried paneer and mix well. Switch off the gas.
14. Garnish with finely chopped coriander leaves.
15. Serve hot with chapattis.

Recipe courtesy of Anita Raheja