Mushroom, Capsicum and Paneer Stir-fry
by Tarla Dalal
Added to 68 cookbooks
This recipe has been viewed 22078 times
Vitamin C and fibre abound in this healthy rendition of the all-time Chinese favourite. This aromatic and flavourful stir-fry is not only healthy but also easy to prepare. While it does take some time to chop and prepare the ingredients, the cooking time is very less, making it a relatively quick dish too. This nutritious version of the Mushroom, Capsicum and Paneer Stir-Fry differs from the original recipe by using low-fat paneer, which provides abundant high quality protein at very low calorie counts. That makes this a delightful dish that can be enjoyed by diabetics too!
- Heat the olive oil in a broad non-stick pan, add the spring onion whites and garlic and sauté on a high flame for 1 minute.
- Add the capsicum, cauliflower and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring continuously.
- Add the mushrooms, paneer, soya sauce and black pepper powder, mix well and cook on a medium flame for another 2 minutes, while stirring continuously.
- Serve immediately garnished with spring onion greens.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.