Veg Manbhavan

Preparation time: 25 minutes
Cooking time:25 minutes
Serve:4

Ingredients:

• mushroom 125gm 
• 125 gm paneer
• 125 gm curd
• 4 teaspoon milk
• 4 onions
• One carrot
• Lemon
• Black salt
• 2 tomatoes chopped
• Coriander seeds 2 teaspoon
• 2 teaspoon cumin seeds
• 2 cinnamon sticks
• 5 star anise
• 3 bay leaves
• 1 mace
• 1 teaspoon all spice powder
• 4 teaspoon kashmiri red chilli powder
• 2 teaspoon fenugreek seeds
• 6 cloves of garlic chopped
• Small piece of ginger chopped
• Oil
• Salt
• Cheese
• Asafoetida

Procedure:

• Cut mushrooms into small pieces and separate it's stems.  Roast the mushroom stems with some oil and black pepper powder.
• Heat pan on the gas and roast coriander seeds, cumin seeds, bay leaves, fenugreek seeds, star anise, cinnamon stick, mace separately.
• Now roast onions until brown.
• Grind roasted spices with kashmiri red chili powder keep aside.  Now grind roasted mushroom stems and onions.
• Now heat 4 teaspoon of oil and add tomatoes and fry very well.  Now add roasted spice powder, all spice powder.
•  Mix well and cook for 5 minutes add some water.  Now add onion mushroom paste and cook for 2 minutes, add mushrooms.  
• Cover the kadai and cook until water reduces.  Add asafoetida.  Cook for another 5 to 10 minutes. 
•  Now heat 3 tablespoon of oil in a handi and stir fry the paneer.  Mix the gravy with paneer.
• Add curd and mix well.  Now add milk and cook or 2 minutes.  Add chopped coriander leaves.  Cover the handi cook on low flame for 15 minutes.  
• Mix well and cover again, cook until oil spreads on surface and gravy become thick.
• Chop carrot into thin slices, mix lemon juice, black salt.
• Garnish with grated paneer, lemon wedges and coriander leaves, carrot salad.