My husband has this habit off telling me 1 hour before that he is getting a friend for lunch. So this dish was made with the few ingredients I had in the fridge, I did not have enough paneer, nor mushrooms so the combo. the gravy is the usual sindhi style onion tomato gravy, I just added some cashews this time.

1/2 cup paneer, cut in cubes
1 cup muchrooms, quartered
1 capsicum, cut in cubes
1/2 cup onion, chopped
1 cup tomatoes, chopped
2 green chilies
1 inch ginger
3-4 garlic pods
1 tbsp chopped cashews, soaked in milk for 1 hour
1/4 tsp garam masala powder
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp kissan tandoori masala (optional)
pinch turmeric powder
1-2 cups Milk
salt to taste
fresh coriander leaves for garnish

Method

1. Heat 1 tsp oil in a pan.
   
2. Add the onions and fry them till they turn light brown.
   
3. Then add the tomatoes, ginger, garlic and green chilies and cook till the oil separates.
   
4. Remove from heat and cool.
   
5. Grind the onion tomato mixture, with the cashews to a smooth paste.
   
6. Heat 1 tsp oil in a pan.
   
7. Add the mushrooms, cook till the water evaporates. Cook on a high flame.
   
8. Reduce the flame to medium high, add the capsicum and fry for another 5 minutes.
   
9. Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
10. Add the ground masala and cook till the oil separates.
    
11. Add milk, tandoori masala and salt.
    
12. Add the paneer pieces.
    
13. Bring to a boil.
    
14. Garnish with coriander leaves.
    
15. Serve immediately with rotis/parathas.
    

Mushrooms cook really fast, I love when I have some mushrooms on a busy day.

Ingredients

200 gms mushrooms, sliced
1/2 capsicum, cut into 1 inch cubes
1/2 onion, cut into 1 inch cubes
1 tsp garlic, crushed
1 tsp ginger, grated
1 tsp green chilies, chopped
1 tbsp tomato paste
1/4 cup sour cream
3/4 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish
1 tsp oil

Method

1. Heat oil in a pan, add the garlic, ginger, green chilies and onions. Cook for 2 minutes.
   
2. Add the capsicum and cook for another 5 minutes.
   
3. Add coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
4. Add the tomato paste and sour cream and cook for 2 minutes.
   
5. Add the mushrooms and salt and cook on high for 5 minutes.
   
6. Add some water and bring to a boil. Simmer till required consistency is reached.
   
7. Garnish with coriander leaves and serve.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

(Button Mushrooms in Spinach Gravy)

A smooth and healthy dish, easy to prepare and tastes great. You can use mushrooms, paneer or potatoes or any other vegetable you can think of. This gravy is versatile and tastes great with anything. But the best combination is Palak Paneer. But I wanted a change so added button mushrooms instead and it still tasted great.

This is my contribution to Monthly Mingle Bollywood Cooking event hosted by Meeta K of What's For Lunch Honey.





Ingredients

1 bunch Spinach or baby Spinach (1/2 kg)
200 gms Button Mushrooms
2 medium Onions
1 Tomato
2 Green chilies
1 inch Ginger
4 cloves Garlic (Indian garlics use 7 to 8)
2 cloves
2 green cardamom
4-5 black pepper corns
1/2 inch cinnamon stick

Salt to taste
1/2 tsp red Chili powder
1 tsp Coriander powder
2 tbsp Milk

Method

1. Wash the spinach leaves thoroughly, cut one of the onions and tomato in quarters.
   
2. Steam the Spinach,quartered onion and tomato. Cool. (If using baby spinach you can skip this step)
   
3. Chop the other onion and fry in little oil till they are golden brown. remove and drain on paper towel.
   
4. Once the Spinach Mix and fried onions are cooled to room temperature, grind all the other ingredients along with the Spinach and Fried onion, other than the milk,mushrooms, salt, coriander and red chili powder.
   
5. Heat oil in a sauce pan,add the mushrooms and cook for about 5 minutes till done and water evaporates, add the coriander powder and red chili powder and cook for a minute.
   
6. Add the ground mixture (Make sure the heat is in low and you cover the sauce pan immediately since this splutters a lot).
   
7. Cook this till the oil separates, stirring occasionally. Keep covered till it stops spluttering.
   
8. Add milk, salt and extra water according to the required consistency.
   
9. Bring to a boil.
   
10. Garnish with a dollop of cream, malai, Sour Cream or butter I used light cream and serve with Naan, roti, Chapati etc..