Directions

• Let's start with the mushrooms!
• Heat up the pan. Add 2 tablespoons of ghee into the hot pan and stir fry the Mushrooms until golden brown.
• Remove the mushrooms from the pan and set aside in a large plate or bowl to which we will be adding more sautéed ingredients.
• Add 2 tablespoons of ghee into the same pan and stir fry the shallots until soft And now add in the Schezwan peppercorns.
• Remove the stir-fried shallots and peppercorns from the pan and add it to the earlier plate of sautéed mushrooms.
• Add 2 tablespoons of ghee into the same pan And add in the cashew nuts. Stir fry until the cashews start to develop a nice glaze and get a toasted caramelized color on one side.
• Let's transfer the cashew nuts to our plate of mushrooms shallots and peppercorns.
• With great plates come great responsibility. It's hard to resist the temptation to just dive into that plate, but I know you can do it.
• Add 1 tablespoon of ghee Into the same pan and now add in the kashmiri chili powder and the coriander powder and stir fry for about 2 to 3 minutes on medium heat so that the aromas are released.
• A nice thick paste will be formed. To this paste, add in the tomato puree. Mix well until all the ingredients are combined into a nice rich red creamy paste.
• Let's now transfer our great plate of sautéed mushrooms, shallots, peppercorns and cashew nuts into a blender and with half a cup of water.
• Blending time! You should now have a nice creamy beige-colored paste that looks like this.
• In a large wok (or large pot), add in the red paste and the blended beige-colored cashew mushroom onion schezwan paste.
• Mix well and add in the smoked paprika powder and salt. Mix well again and it should look like this.
• Taste for salt and add more if required.
  
  Close the lid. Bring to boil and then turn down the heat to let simmer for five minutes.
• While that's simmering Let's prepare the green chili's and yellow capsicum.
• Add 2 tablespoons of coconut oil into a hot pan and lightly stir-fry the green chilies and yellow capsicum. We're not trying to cook it, just trying to get a nice glaze.
• Add these to the gravy.
• Next add the Paneer (Cottage Cheese) strips as well and mix it gently into the gravy
• Add one cup of water and bring to boil. Then let it simmer for 10 minutes.
• Add in some fresh Cilantro (Coriander) Leaves into the gravy and we're done!
• Time to plate and dine 🙂 Garnish this creamy dish with a dusting of smoked paprika powder and fresh cilantro.
• This dish tastes great with Indian Butter Naan, Roti, Chapati and even Basmati Rice!