Peppered Mushrooms, Paneer and Cashew
by Tarla Dalal

A delicacy from Thai cuisine, Peppered Mushrooms, Paneer and Cashew is more than what the name suggests! Although pepper does give this dish its characteristic flavour, other ingredients like ginger and garlic, sliced onions and capsicums, soy and chilli sauces play a very important role in giving this multi-textured dish a dashing flavour.

Serve it immediately to enjoy the texture of the mushrooms, cashew nuts and veggies and their vibrant flavours. While we have prepared this dish with paneer, which appeals to more people in India, this dish can be made authentically with tofu as well.

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Peppered Mushrooms, Paneer and Cashew recipe - How to make Peppered Mushrooms, Paneer and Cashew

1 cup sliced mushrooms (khumbh)
1 cup paneer (cottage cheese) cubes
2 tbsp cashewnuts (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 chilli sauce
1/2 tsp freshly ground black pepper (kalimirch)
salt to taste

Method

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 cashewnuts 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.