Paneer, Mushroom and Cashew Stir Fry
by Tarla Dalal
Added to 60 cookbooks
This recipe has been viewed 21058 times
Stir-fries are so conveniently quick and easy! Just chop all the ingredients. Sort them according to the order in which they are added. Heat a pan, and your delectable Paneer, Mushroom and Cashew Stir-Fry will be ready in a jiffy! Colourful capsicums and vibrant celery give this stir-fry a splash of colours, while varied sauces and pungent ingredients give it a delectable range of flavours. Roasted cashews give the stir-fry a wonderful crunch, which is quite a contrast to the soft succulence of the cottage cheese. In short, this stir-fry is a lesson in contrasts, and a very enjoyable one at that.
- Heat the oil in a broad non-stick pan, add the garlic paste, ginger paste, celery and cashewnuts and satué on a medium flame for 1 minute.
- Add the spring onion whites, red capsicum, yellow capsicum, green capsicum, paneer and mushrooms, mix gently and sauté on a medium flame for 2 to 3 minutes.
- Add the soya sauce, chilli sauce, pepper and salt, mix well and sauté on a medium flame for 1 to 2 minutes.
- Serve immediately garnished with spring onion greens.
Paneer Mushroom and Cashew Stir-fry Video by Tarla Dalal
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