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Thai Mushrooms, Paneer and Cashew stir fry | Thai vegetarian stir fry | paneer vegetable Thai sabzi |

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Tarla Dalal

17 October, 2015

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Table of Content

About Thai Mushrooms, Paneer, Cashew Stir Fry

Ingredients

Methods

How to make Thai Mushrooms

Nutrient values

Thai Mushrooms, Paneer and Cashew stir fry | Thai vegetarian stir fry | paneer vegetable Thai sabzi |

Thai Mushrooms, Paneer and Cashew Stir Fry is a vibrant and flavour-packed dish that beautifully blends Thai flavours with an Indian vegetarian twist. Made with paneer, fresh mushrooms, crisp capsicums, and crunchy cashew nuts, this quick stir-fry is perfect for those who love bold, aromatic, and wholesome meals. It’s a fusion of textures — soft paneer, juicy veggies, and nutty cashews — all tossed in a delightful Thai-inspired sauce.

The preparation begins with heating a little oil, followed by sautéing ginger and garlic to release their irresistible aroma. These aromatics form the flavour base of the dish, giving it that signature Thai warmth. Onions are then added and cooked until slightly translucent, lending a mild sweetness that balances the savoury sauces used later.

Next comes the heart of the stir-fry — a mix of mushrooms, red and yellow capsicum, and cashew nuts. The mushrooms soak up all the flavours, the capsicums add colour and crunch, while the cashews introduce a delightful richness and bite. This combination of ingredients gives the dish its multi-textured appeal, making every spoonful exciting and satisfying.

Once the vegetables are cooked just right, paneer cubes and spring onions are added to the pan, followed by a seasoning of soy sauce, red chilli sauce, salt, and freshly ground black pepper. A splash of water helps coat the ingredients evenly, creating a glossy finish. The balance of spicy, salty, and slightly sweet flavours makes this Thai vegetarian stir fry a true crowd-pleaser.

The final dish bursts with colour and aroma — the glossy mushrooms, golden paneer, and roasted cashews look as good as they taste. It’s important to serve immediately to enjoy the crispness of the vegetables and the nutty texture of the cashews. The dish pairs beautifully with steamed jasmine rice, noodles, or even Indian rotis, making it a versatile meal option for any occasion.

While this recipe uses paneer, you can also make it authentically Thai by substituting tofu. Either way, the Thai Mushrooms, Paneer and Cashew Stir Fry is a quick, nutritious, and irresistibly flavourful dish that brings together the best of both worlds — the zest of Thai cuisine and the comfort of Indian-style stir-fries. It’s the perfect recipe for weeknight dinners or festive family meals!

Ingredients

for Thai Mushrooms, Paneer and Cashew stir fry

1 cup sliced mushrooms (khumbh)

1 cup paneer (cottage cheese) cubes

2 tbsp cashew nuts (kaju)

1/2 cup sliced onions

2 tbsp oil

1 tsp finely chopped ginger (adrak)

1 1/2 tsp finely chopped garlic (lehsun)

1/2 cup sliced onions

1/2 cup sliced red capsicum

1/2 cup sliced yellow capsicum

1/2 cup chopped spring onions (whites and greens)

2 tsp soy sauce

1 1/2 tsp red chilli sauce

1/2 tsp freshly ground black pepper (kalimirch)

salt to taste

Method

for Thai Mushrooms, Paneer and Cashew stir fry

Heat the oil in a broad non-stick pan, add the ginger and garlic and sauté on a medium flame for 30 seconds.
Add the onions and sauté on a medium flame for another 2 minutes.
Add the mushrooms, red and yellow capsicum and cashew nuts and sauté on a medium flame for 2 more minutes.
Add the spring onions, paneer, soya sauce, chilli sauce, salt, pepper powder and 3 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve immediately.

Peppered Mushrooms, Paneer and Cashew recipe with step by step photos

How to make Thai Mushrooms

1. To make the Thai Mushrooms, Paneer and Cashew stir fry | Thai vegetarian stir fry | paneer vegetable Thai sabzi | Heat the 2 tbsp oil in a broad non-stick pan.
2. Add the 1 tsp finely chopped ginger (adrak) and 1 1/2 tsp finely chopped garlic (lehsun) and sauté on a medium flame for 30 seconds.
3. Add the 1/2 cup sliced onions and sauté on a medium flame for another 2 minutes.
4. Add the 1 cup sliced mushrooms (khumbh), 1/2 cup sliced red capsicum and 1/2 cup sliced yellow capsicum and 2 tbsp cashew nuts (kaju) and sauté on a medium flame for 2 more minutes.
5. Add the 1/2 cup chopped spring onions (whites and greens), 1 cup paneer (cottage cheese) cubes, 2 tsp soy sauce, 1 1/2 tsp red chilli sauce, salt to taste, 1/2 tsp freshly ground black pepper (kalimirch) and 3 tbsp. of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
6. Serve Thai Mushrooms immediately.
7. Thai Mushrooms, Paneer and Cashew stir fry | Thai vegetarian stir fry | paneer vegetable Thai sabzi.

Your Rating*

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Archana M

Jan. 12, 2016, 4:29 p.m.

Peppered Mushrooms, paneer and cashew.. A good combination of veggies with paneer and mushrooms.. A flavourful saucy texture, can be enjoyed by itself.. the crunchy cashew.. gives a nice rich taste. I enjoyed having this just plain.