Lukhmi - Cuisine India

Ingredients

• 3 tablespoons vegetable oil
• 2 teaspoons Ginger Paste
• 2 teaspoons Garlic Paste
• 1/2 teaspoon chilli powder
• 100g/ 3.5oz (1/3 cups) button (white) mushrooms, stalks removed and finely chopped
• 50g / 1.75 oz (1/3 cup) carrot, finely chopped
• 6-8 green chillies, slit in half lengthways and de-seeded
• 100g / 3.5 oz Paneer, crumbled
• 1 x 2.5-cm/ 1-inch piece fresh ginger, peeled and finely chopped
• 100g / 3.5oz (2/3 cup) peas, shelled if fresh
• 2 tablespoons lemon juice
• 1/2 red (bell) pepper, finely chopped
• 1/2 yellow (bel) pepper, finely chopped
• 3 tablespoons pomegranate seeds
• 1 teaspoon black cumin seeds
• 1/2 teaspoon ground cumin
• 30g/I 1.25oz (1 Cup) coriander (cilantro) leaves, chopped
• vegetable oil, for deep-frying
• salt
• 4 tablespoons ghee
• 2 tablespoons natural (plain) yoghurt, whisked
• 250g / 9oz (2 cups) plain (all-purpose) flour, plus extra for dusting