Stir Fried Paneer, Mushrooms and Capsicum
by Tarla Dalal
Added to 378 cookbooks
This recipe has been viewed 35650 times
Chinese cooking stresses the importance of colours and textures and for this reason the chinese consider cooking, to be an "art". This dish fulfills all the criteria. It is colourful, has plenty of interesting textures and of course flavours that, i am sure you will enjoy.
- Heat the oil, add the spring onion whites and garlic and stir fry over a high flame for a few seconds.
- Add the capsicum, cauliflower, mushrooms and salt and stir fry for 2 to 3 minutes.
- Add the paneer, pepper and soya sauce and mix well.
- Serve immediately, garnished with the spring onion greens.
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