Stir-fried Paneer, Mushroom and Capsicum
by Tarla Dalal
Added to 32 cookbooks
This recipe has been viewed 21353 times
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.
- Heat the oil in a broad non-stick pan, add the spring onion whites and garlic and sauté for 2 minutes.
- Add the capsicum, cauliflower, mushrooms and salt and sauté on a high flame for another 2 to 3 minutes.
- 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.
Nutrient values per serving
|Vitamin A||192.3 mcg|
|Vitamin B1||-0.3 mg|
|Vitamin B2||-0.3 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||21.8 mg|
|Folic Acid||4.2 mcg|
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