You are here: Home > Cuisine > Chinese Vegetarian > Chinese Stir Fry Vegetables > Mushroom, Capsicum and Paneer Stir-fry Mushroom, Capsicum and Paneer Stir-fry by Tarla Dalal 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! 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हिन्दी में पढ़ें (Mushroom, Capsicum and Paneer Stir-fry in Hindi) Mushroom, Capsicum and Paneer Stir-fry recipe - How to make Mushroom, Capsicum and Paneer Stir-fry Tags Chinese Stir Fry VegetablesChinese PartyNon-stick PanQuick Stir-FriesDiabetic SabzisDiabetic International RecipesRecipes for Increasing immunity Preparation Time: 20 mins Cooking Time: 6 mins Total Time: 26 mins 4Makes 4 servings Show me for servings Ingredients 1 cup sliced mushrooms (khumbh)1 cup sliced capsicum (red , green and yellow)1/2 cup low-fat paneer (cottage cheese) cubes2 tsp olive oil1/4 cup chopped spring onions whites1 1/2 tsp finely chopped garlic (lehsun)3/4 cup parboiled cauliflower florets salt to taste1 tsp soy sauce freshly ground black pepper (kalimirch) to tasteFor The Garnish2 tbsp finely chopped spring onion greens Method MethodHeat 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.