Paneer Mushroom and Cashew Stir-fry Video by Tarla Dalal

Paneer Mushroom and Cashew Stir-fry Video by Tarla Dalal

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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.

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Recipe Description for Paneer, Mushroom and Cashew Stir Fry

Ingredients

1/2 cup paneer (cottagte cheese) cubes
1 cup thickly sliced mushrooms (khumbh)
1/2 cup broken cashewnuts (kaju)
2 tbsp olive oil
2 tsp garlic (lehsun) paste
2 tsp ginger (adrak) paste
2 tbsp finely chopped celery
1/2 cup chopped spring onions whites
1/2 cup red capscium cubes
1/2 cup yellow capsicum cubes
1/2 cup green capsicum cubes
1 tsp soy sauce
2 tsp chilli sauce
a pinch of freshly ground black pepper (kalimirch)
salt to taste

For The Garnish
1 tbsp chopped spring onion greens

Method

1. 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.
2. 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.
3. Add the soya sauce, chilli sauce, pepper and salt, mix well and sauté on a medium flame for 1 to 2 minutes.
4. Serve immediately garnished with spring onion greens.

See step by step images of Paneer, Mushroom and Cashew Stir Fry recipe

RECIPE SOURCE : Stir-Fry