Ingredients:

* 1 tsp Turmeric
* 3-4 pods of Garlic
* 1 Onion, chopped
* 1 tsp Garam Masala
* Salt according to taste
* 225 gms Paneer, cubed
* 3 Green Chillies, chopped
* 2.5 cm long Ginger, sliced
* Few Mint leaves, chopped
* 50 gms Coriander, chopped
* 225 gms Button Mushrooms
* 6 tbsp Ghee or Vegetable Oil
* Few Mint sprigs for garnishing
* 175 ml Curd, mixed with 1 tsp Cornflour
* 225 gms Frozen Peas, thawed & drained

Method:

1. Heat the ghee or oil in a frying pan and fry the paneer cubes until they are golden brown on all sides. Remove and drain on kitchen paper.
2. Grind the onion, mint, coriander, chillies, garlic and ginger in a pestle and mortar or food processor to a fairly smooth paste.
3. Remove and mix in the turmeric, chilli powder if using, garam masala and salt.
4. Remove excess ghee or oil from the pan leaving about 1 tbsp. Heat and fry the paste until the raw onion smell disappears and the oil separates.
5. Add the mushrooms, peas and paneer. Mix well. Cool the mixture and gradually fold in the yogurt. Simmer for about 10 minutes.
6. Garnish with a sprig of mint and serve hot.

Tip: While boiling potatoes and cauliflower add a few drops of vinegar to the water to keep their original white.