Mushroom Peas Curry (Instant)

Another recipe for Toshini darling who called from Germany and asked me to put down the recipe for Mushroom Peas curry using maggi bhuna masala.
Take- 100 gms button mushroom.
Peas- 1 cup
Sugar- 2 tspn
Pepper powder- 1 tspn
Maggi bhuna masala- 1 packet
1" Cinnamon,
2-3 brown cardamom (badi elaichi);
1 tspn shahi paneer masala
Milk- 1 cup
Creme- 1 tbspn
Butter 2 tbspn

• Cut each mushroom into four pieces and microwave it covered with half cup water for 4 mins. Remove from oven, strain.
• Microwave peas covered with half cup water, 1/2 tspn sugar and 1/2 tspn white salt for 4 mins. Remove from oven and strain.
• Heat 1 tb spn butter in thick bottom pan, and saute mushrooms for 3-4 minutes till they dry. Add 1/2 tspn pepper and 1/2 tspn sugar and mix well. Remove from fire. Take out from pan.
• In the same pan, heat another 1 tb spn butter and saute peas for 2-3 mins till they dry.   Add 1/2 tspn pepper and 1/2 tspn sugar and mix. Remove from fire. 
• • Heat  bhuna masala in a thick bottom pan.
  • Add cinnamon and brown cardamom and mix.
  • Add shahi paneer masala and mix.
  • Add milk, mix well and bring to boil.
  • Add creme/malai and mix well.
  • Slide the mushrooms and peas in curry, mix well and cook covered on slow flame for 8-10 mins.
  • Serve hot.

Shahi Paneer (instant)

I taught this to Toshini before leaving for Germany so that she can serve her host family with an Indian recipe. It had to be quick and easy for a novice. I am sharing this for all those who like the quick way to go.

Makes for 3-4 people.
Take: 1 packet Maggi bhuna masala, 1" Cinnamon, 2-3 brown cardamom (badi elaichi); 1 tspn shahi paneer masala,1 tb spn tomato sauce, 1 3/4 cup milk, 2 tb spn creme/ malai, 1 tspn sugar, 150 gms diced cottage cheese (paneer).

• Heat  bhuna masala in a thick bottom pan.
• Add cinnamon and brown cardamom and mix.
• Add shahi paneer masala, tomato sauce and mix.
• Add milk, mix well and bring to boil.
• Add creme/malai and mix well.
• Slide the paneer slices in curry, mix well and cook covered on slow flame for 8-10 mins.
• Serve hot.

(in case you want to make fresh gravy, grind one large onion with 1 " ginger shoot and saute it in 4 tbspn cooking oil. When golden brown,  add paste of two medium sized tomatoes and saute well (Bhuno). Use 3 t spn shahi paneer masala instead of one in this case. To add more taste to the gravy, add 2-3 tb spn white gravy paste ) .