MUSHROOM PANEER MASALA

INGREDIENTS:
1. MUSHROOM - 200 GMS
2. PANEER - 200 GMS
3. RED BELL PEPPER - 1
4. TURMERIC POWDER - 1/4 TSP
5. CHILLY POWDER - 1 TSP
6. GARLIC CLOVES - 3
7. ONION - 1
8. TOMATOES - 2
9. GARAM MASALA - 1 TSP
10. TANDOORI MASALA - 1 TSP
11. ALMONDS - 12
12. YOGURT - 1/2 CUP
13. KASURI METHI - 3 TSP
14. SALT - ACC. TO YOUR TASTE
15. WATER - 1/4 CUP
16. OLIVE OIL - 3 TBSP

METHOD:
1. CUT EACH MUSHROOM IN TO 4 PIECES . CUT THE REMAINING MUSHROOMS SIMILARLY .
2. CHOP THE ONION AND RED BELL PEPPER IN TO LENGTH WISE PIECES .
3. GRIND TOMATOES, ALMONDS WITH 1/4 CUP OF WATER .
4. CHOP THE GARLIC CLOVES FINELY .
5. CUT THE PANEER IN TO SMALL CUBES .
6. HEAT OIL IN A PAN . ADD THE CHOPPED ONION AND CHOPPED GARLIC CLOVES TO THE PAN . SAUTE FOR TWO MINUTES .
7. ADD THE CUT MUSHROOM PIECES TO THE PAN AND FRY FOR A MINUTE .
8. ADD THE TURMERIC POWDER, GARAM MASALA, TANDOOR MASALA POWDERS TO THE PAN AND STIR WELL .
9. AFTER A MINUTE, ADD THE GROUND TOMATO AND ALMOND JUICE TO THE PAN . LET IT BOIL FOR 5 MINUTES .
10. ADD THE CUT BELL PEPPER PIECES, PANEER CUBES AND SALT . LET THE CURRY BOIL FOR 3 MORE MINUTES WITH A LID CLOSED ON IT .
11. ADD THE KASURI METHI TO THE PAN AND TURN OFF THE FLAME . SERVE THIS CURRY WITH CHAPATHIS OR BASMATHI RICE .