Mushroom, Capsicum and Paneer Stir-fry
by Tarla Dalal
Added to 61 cookbooks
This recipe has been viewed 16874 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.
Nutrient values per serving
|Energy|| 76 kcal|
|Protein|| 5.0 gm|
|Carbohydrates|| 8.0 gm|
|Fat|| 2.8 gm|
|Fibre|| 1.1 gm|
|Vitamin C|| 27.4 mg|
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