A flavorful Indian dish that features sevral spices including fenugreek leaves.
Heat the ghee and fry the mushrooms till they are tender. Drain and set aside. Heat some ghee and fry the chopped onions till they turn color. Add the blended masala and fry till the ghee starts leaving the sides of the masala. Now add all the dry powders except the kasoori methi and garam masala. Fry till the masalas are well blended and fried. Add the tomato puree and cashewnut powder. Mix well and fry for about 4-5 minutes. Remove from the heat and add the paneer, peas and mushrooms. Bring it to a boil on low heat and then add the kasoori methi, garam masala , sugar and salt to taste. Heat through and serve hot with plain rice/chapati.