Gucchi Paneer Kheema

Ingredients 

• 6-8 morels
• 200 grams cottage cheese
• 3 tablespoons ghee
• 2 green cardamoms
• 1 inch cinnamon piece 
• 1 clove
• 1 black cardamom
• 1 bay leaf
• 1/2 teaspoon cumin seeds
• 2 tablespoons poppy seeds (khuskhus/posto), roasted
• 2 medium onions, finely chopped
• 1 inch ginger piece, finely chopped
• 4 garlic cloves, finely chopped
• 2 medium tomatoes
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 2 green chillies, chopped
• Salt to taste
• 8 cashewnuts,halved
• 2 sprigs fresh coriander, chopped

Method

1. Wash and soak morels in warm water for ten to fifteen minutes. Drain and slice thinly. Set aside.Heat ghee in a pan. Add green cardamoms, cinnamon, cloves, black cardamom and bay leaf. Sauté for a minute. Add cumin seeds and roasted poppyseeds.
2. When they crackle add onions and fry till onions are golden brown. Add ginger and garlic and sauté for a minute. Add tomatoes and stir-fry on high heat for four minutes. 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.
3. Cook till liquid reduces to half. Add paneer and coriander leaves and stir gently to mix well. Remove bay leaf and transfer into a serving dish.

Nutrition Info