Mushroom, BabyCorn & Paneer Masala

Ingredients:

1. 10 - 12 button mushrooms (sliced in half)
2. 10 baby corns (cut diagoanlly) 
3. A bowl of paneer (cut in squares)
4. 2 large onions (chopped finely)
5. 1 large red tomato (chopped)
6. 1 tsp coriander powder (dhania)
7. 1 tsp red chilly powder
8. 1 tsp jeera powder (cumin)
9. 1 inch cinnamon stick (dalchini)
10. 3 green cardamoms (elaichi)
11. 1 tsp ginger-garlic paste
12. 1/2 tsp garam masala
13. 2 tbsp fresh cream
14. Fresh Coriander Leaves
15. Salt as per taste

Steps:

• In a pan add little oil and then drop in the cinnamon stick and cardamoms. After 1 min add the onions and saute till they turn translucent.
• Then drop in the ginger-garlic paste and cook for 4-5 mins.
• Add in the coriander powder, red chilly powder, jeera powder, and saute for a 5 mins.
• Drop in the chopped tomatoes and mix well. Continue to saute, cover with a lid (stirring occasionally) and cook till tomatoes turn soft and release oil.

• Take this off the heat and let it cool for while under the fan.
• Now transfer the pan contents to a blender and blend it into a smooth puree. Add some water if required.

• Meanwhile, in the same pan add some butter and drop in the mushrooms, baby corns, paneer and 1/2 tsp salt and then stir fry them till the mushrooms are slightly cooked.

• Now, in the pan drop in the masala puree and mix well.
• Add 1/2 cup of water if you want to thin the gravy a little.
• Cover and cook for 5-10 mins.
• Once the mushrooms are cooked, add the garam masala and fresh cream
• Stir it in well and let it cook for another 2-3 mins on low heat.
• Garnish with fresh coriander leaves and serve hot.