Ingredients:

• 150 g – Paneer from skimmed milk, crumbled
• 100 g – mushroom, chopped
• 1/2 cup – onion, minced
• 1/2 cup – tomato, chopped
• 4 tbsp – coriander leaves, chopped
• 3 cm piece – Cinnamon
• 4 – dry Red Chillies
• 1/2 tsp – black pepper Corns
• 1 tsp – Fennel seeds (saunf)
• 1 tsp – Cumin seeds
• 2 tsp – Poppy Seeds
• 2 tsp – oil
• 1 tsp – ginger, minced
• 2 – Cloves
• salt to taste

Method:

1. Powder the pepper corns, fennel, cumin and poppy seeds, cloves, cinnamon and chillies together.
2. Heat oil in a non-stick frying pan.
3. Add the onion and ginger and fry until the onions turn light brown.
4. Add the pepper-fennel-chilli powder and fry for half a minute.
5. Add tomato, cover and cook over low heat until the mixture is pulpy.
6. Add mushroom, salt and simmer for 2-3 mins.
7. Add the paneer and cook, stirring for one more minute.
8. Garnish with coriander leaves.