Heat a skillet on medium flame, to this add the whole spices – whole black peppercorns, dry red chillies, cumin seeds, coriander seeds, cardamom, cloves, cinnamon stick and star anise for 4-5 minutes until the aroma wafts in the air.
Turn off the flame, and allow the whole spices to cool down. Transfer to a mixer jar and grind to a coarse powder.
Heat a kadai on medium flame, add oil, once the oil is hot, add the ginger, garlic and saute for about a minute.
Into this kadai, add the tomato puree and allow it to come to a boil.
Once it comes to a brisk boil, reduce the flame and add the freshly ground roasted spices, turmeric powder, salt and milk. Mix vigorously and add water to adjust the consistency of the gravy to your liking.
While the gravy is bubbling, gently drop the paneer stuffed mushrooms into this tomato base and the curry is done. Give it a taste and adjust the salt and spices accordingly.
Turn off the heat and transfer the Paneer Stuffed Mushroom Masala Recipe to a serving bowl.
Serve Paneer Stuffed Mushroom Masala Recipe along with Cheese Garlic Naan Recipe, Pudina Pyaz Kachumber Salad Recipe – Mint & Onion Salad, Boondi Raita Recipe Spiced With Black Salt followed by a dessert of Paan Matka Kulfi Recipe.
