Heat oil in a pan, add ginger garlic paste, cook it till raw smell from ginger garlic goes away. Then add tomato puree and cook it for 5 mts.
Add cumin powder and coriander powder then cover t cook for 5 mts.
Add red chilli powder and cook for 1 mt, add butter and cover and again cook for 5 mts.
Sprinkle garam masala powder and pour 3/4 cup of water and bring it to boil.
Add salt and kasoori methi powder and cook it for 1 mt.
Add mushroom and paneer, cover and cook for 5 mts.
Finally add cream, mix it and cook for 2 mts.
Paneer and mushroom in a creamy gravy is fulfilling with rotis, naans or parathas. Watch chef Madhura showing how to make Paneer Mushroom Masala or Cottage Cheese with Spicemix in a deep colored gravy. Paratha and roti eating experience truly great!