Shahi dhingri mutter paneer [font=Arial, Helvetica, sans-serif]10-15 fresh button mushrooms (halved) 1 cup green peas (boiled) 100 gm cottage cheese (paneer) (½ inch cubes) Oil to deep fry 2 large sized onions (sliced) 10 cashewnuts 6 tbsp ghee 3 green cardamoms 1 black cardamom 3 cloves 1 inch stick cinnamon 6-8 peppercorns 1 bay leaf 1½ tbsp khoya/mawa (grated) ¼ tsp turmeric powder 1 tsp red chilli powder ½ cup yogurt 2 tsp coriander powder ½ tsp cumin powder Salt to taste 3 tbsp fresh cream 1 tsp garam masala powder [/font][font=Arial, Helvetica, sans-serif]Heat sufficient oil in a kadai and deep fry the sliced onions till well browned. Cool slightly and grind into a fine paste. Grind cashewnuts into a fine paste using a little water. Heat ghee in a pan, add green cardamoms, black cardamoms, cloves, cinnamon, peppercorns and bay leaf. Once they crackle add mushroom pieces and sauté. Add khoya/mawa and sauté for two minutes. Add brown onion paste, cashewnut paste and sauté. Add turmeric powder, red chilli powder and mix. Add yogurt, mix well and cook for two to three minutes. Add coriander powder, cumin powder and salt. Mix well. Add boiled peas and cook for three to four minutes. Add fresh cream and mix. Add paneer cubes. Sprinkle garam masala powder, mix and serve hot.[/font]
