Stir-fried Paneer, Mushroom and Capsicum


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Vitamin c, proteins and fibre abound in this fragrant rendition of the popular chinese favourite! this scrumptious appetiser can also be modified into a main course, served along with rice or noodles.

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Makes 4 servings
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1/4 cup finely chopped spring onions whites
1 1/2 tsp grated garlic (lehsun)
1/2 cup sliced capsicum
1 cup cauliflower florets
1 cup sliced mushrooms (khumbh)
salt to taste
1 cup low-fat paneer (cottage cheese) , cut into 25 mm. (1”) cubes
1 1/2 tsp soy sauce
1/2 tsp freshly ground black pepper (kalimirch) powder
2 tsp oil

For The Garnish
1/2 cup chopped spring onion greens

  1. Heat the oil in a broad non-stick pan, add the spring onion whites and garlic and sauté for 2 minutes.
  2. Add the capsicum, cauliflower, mushrooms and salt and sauté on a high flame for another 2 to 3 minutes.
  3. Add the paneer, soya sauce and pepper and toss well and cook on high flame for another 2 minutes,stirring once in between. Serve immediately garnished with spring onions greens.
RECIPE SOURCE : Paneer SnacksBuy this cookbook
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