Wash and Soak black mushrooms in warm water for ten to fifteen minutes. Drain and slice thinly. Keep aside. Grate paneer and keep aside.
Peel, wash and finely chop onions, ginger and garlic. Wash and chop tomatoes. Remove stems, wash and chop coriander leaves.
Halve cashewnuts. Heat a pan and lightly roast poppy seeds.
Heat ghee in a pan, add green cardamoms, cinnamon, cloves, black cardamom and bay leaf. Saute for a minute. Add cumin seeds and roasted poppyseeds. When they crackle add onions and fry till onion is golden brown.
Add ginger and garlic and saute for a minute. Add tomatoes and stir-fry on high heat for hour minute.
Add turmeric powder, red chilli powder, green chillies, cover and cook on low heat till tomatoes are done and ghee surfaces on top.
Stir in mushrooms, one fourth cup of water, salt and cashewnuts. Cook till liquid reduces to half.
Add paneer and coriander leaves and stir gently to mix well.
Remove bayleaf and transfer into a serving dish. Serve hot. |
