Heat oil and ghee in a pan. (I forgot to add ghee and so have added later in the next step). Add cumin seeds and let it crackle. Add chopped garlic, green chili (you can also use crush chili to make it spicy), ginger paste.
Saute all on medium heat.
Add onions and red and green bell pepper, baby corn, sweet corn ( I have made pizza the earlier night and hence I had few of yellow bell pepper, sweet corn, baby corn used for the pizza toppings left and hence have used them too).
Saute till everything softens. Add spices - coriander cumin powder, garam masala, red chili powder and kitchen king masala).
Mix well and saute for a minute. Add kasuri methi. (You can also use fresh methi leaves if you have).
Add chopped paneer.
Mix well and saute for couple of minutes.
Add the mushroom sauce and water and mix well.
Add chopped mushroom. Mix well and cook till mushroom soften.
Add cashew nut powder, sugar and salt. Mix well.
Simmer the curry on medium heat for 5-7 minutes. The oil will float on top. The paneer in mushroom curry is ready to serve.
Remove paneer in mushroom curry in a serving bowl. Garnish with coriander and serve with tandoori naan, roti or paratha.