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12 December 2012,02:21 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Mix the corn flour with yogurt and keep it aside.
  • Grind the onion, mint, coriander, chillies, garlic and ginger in a food processor to a smooth paste.
  • Spoon the mixture into a bowl and add in the turmeric, chilli powder, and garam masala, with salt .
  • Heat the fat in a wok or large pan, fry the paneer cubes until they are golden brown on all sides. Remove and drain on kitchen paper.
  • Remove excess fat from the pan. Reheat and fry the paste with little oil over a medium heat until the oil separates.
  • Add the mushrooms, thawed peas and paneer, mix well.
  • Allow the mixture to rest for sometime, then gradually fold in the yogurt.
  • Simmer until the vegetables are tender and the flavours are well mixed.
  • Transfer to a serving dish, garnish with fresh mint and serve immediately.


  • 100 ml Cooking oil
  • 250 grams paneer, cubed 
  • 1 onion, finely chopped 
  • 1 tablespoon fresh mint leaves
  • 2 tablespoon , chopped fresh coriander (cilantro) 
  • 4 fresh green chillies, chopped 
  • 4 garlic cloves
  • 1 in piece fresh root ginger, sliced 
  • 1 teaspoon ground turmeric
  • 1 teaspoon chilli powder,(optional)
  • 1 teaspoon garam masala 
  • 250 grams tiny white button mushrooms, washed
  • 250 grams frozen peas, thawed 
  • 150 ml plain yogurt, 
  • 1 teaspoon corn flour 
  • Salt

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