Paneer and Mushroom in White Gravy

Ingredients -

Paneer cubed - 200 g
Mushrooms - 100 g
Cornflour - 1 tsp
Onions - 2 medium
Fresh curd - 1/2 cup
Cashews - 5-6
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Pepper powder - 1/4 tsp
Garlic paste - 1 tbsp
Ginger paste - 1 tsp
Green + red chillies chopped - 2 each
Milk - 1/2 cup
Cream - 2 tbsp
Cloves - 4-5
Green cardamom crushed - 3
black cardamom - 1
Cinnamon - 1 inch
Bay leaf - 2
Oil - 3 tbsp + for frying
Clarified butter ( ghee pure) - 2 tsp + 1 tsp

Method -
1. Cut the onions and boil it in 1 cup of water. Let it cool down and grind it with the cashews.
2. Clean and cut the mushrooms in 4-6 pieces. Heat a shallow frying pan and put 1 tsp ghee in it and saute the mushrooms for 5 minutes.
3. Cut paneer in cubes and sprinkle cornflour over it and shallow fry it on a non stick tawa till it turns light golden.
4. Heat 2 tsp ghee and oil in a deep frying pan and put the bay leaf, green and black cardamom, cloves and cinnamon and saute it a bit.
5. Add onion and cashews paste and fry for 1 minute.
6. Put ginger- garlic paste and fry all together until light brown. Add chopped chillies, coriander, cumin and pepper powder and fry it for 5 minutes on a medium heat, stirring it all the time.
6. Churn the curd and mix it in the masala stirring it continuously, add the mushrooms and fry for a while, add the milk and mix it well. Add cubed paneer, salt and cover the lid and let it simmer until paneer is soft and incorporated in the masala.
If you need more gravy add warm water to the gravy. Put cream in the gravy before taking off  the heat. Put it in a serving bowl and garnish it with cream and coriander leaves. 
It goes superbly well with any type of paratha or roti.