Paneer Mushroom Masala

Thanks to my industrial scale cooking (that's what my fiance calls it when I end up cooking more than required), I had some red pasta sauce left. I won't call it Arabiatta or anything because it is my own version where I add onion to make it last. So, now to use up the remaining sauce I simply stir fried some mushroom, paneer, added a few spices and made it a curry good to go with rotis.

Here's how.
Ingredients:
5 tbsps of pasta sauce made by sauteing and blending together 8 tomatoes, 12 cloves of garlic, 2 large onions, basil, oregano and pepper to taste.
400 gms of paneer cut into cubes
200 gms of mushrooms cut into quarters
1 tsp cumin seeds
1 1/2 tsp red chili powder
1 large bay leaf
1/2 tsp garam masala or special paneer/chicken masala.

Method:
In a thick bottomed vessel, heat oil, add the mushrooms and bay leaf, saute for 3-4 minutes. Add cumin seeds, pasta sauce, salt to taste and let it cook to 2-3 minutes on medium flame. Add chili powder, paneer, garam masala and simmer on low flame for two minutes. Serve hot with rotis. One of the biggest joys of cooking with left over food is that half work is already done and it doesn't take much of your time leaving you free to unwind with a movie or a book on a sunday afternoon.