MUSHROOM PANEER CURRY (KETO, PALEO, LOW CARB)

A creamy gravy made with goodness of almond. Without hiking the calories with the cream.

What you need:
Onion - 1
Tomato - 1
Ginger – 1 inch
Garlic - 2 pods
Red chilli powder - 1 tsp
Coriander + Jeera powder - ½ tsp each
Ghee - 3 tbsp
Paneer - 200 grams
Mushroom - 1 packet
Salt - 1 tsp
Almonds - 5 (powdered)
Kasuri methi - 1 tsp
Coriander

Method:
In  a  pan add 2 tbsp ghee, chopped onion tomato, ginger, garlic, spice powders and saute until mushy.

Once the mixture cools, grind to a smooth paste.

In the same pan add another tablespoon ghee saute mushrooms until crunchy and then paneer, add the paste, 1/4 cup water, almond powder, salt and cook in lowest heat for 2 minutes.

Before switching off add kasuri methi and fresh coriander.