PANEER N’ MUSHROOM PEPPERY (Indo-Chinese Flavours)

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PANEER N’ MUSHROOM PEPPERY (Indo-Chinese Flavours)

Indo Chinese flavoured dishes or what we call them the DESI CHINESE cuisine is one of the most popular fusion cuisines in India. We take a few ingredients from Chinese cuisine and add some of ours and there came out our most favourite the INDO-CHINESE preparations. There are numerous such dishes to enjoy by all age groups and the dishes have quite a big range, from soups to appetizers and the main course

PANEER N’ MUSHROOM PEPPERY is one of them. In this dish, the star ingredients are paneer/cottage cheese and button mushrooms. Bell peppers compliment and lift the flavours. A few sauces or condiments are added to get the so-called desi Chinese flavour. This curried dish goes well with FRIED RICE AND HAKKA NOODLES

Prep time – 10 min
Cook time – 15 min
Cuisine – Indo-Chinese (fusion)
Course – Main
Author – Bharti Dhawan

INGREDIENTS REQUIRED

1- Paneer/Cottage cheese – 200 gms (diced)
2- Button Mushrooms – 200 gms (sliced)
3- Green bell peppers – 1 -2 nos (diced)
4- Onions – 2-3 – (diced)
5- Tomatoes – 1-2 (diced)
6- Garlic cloves – 8-10 (chopped)
7- Salt – 2 tsp or to taste
8- Black pepper powder – 1 tsp /or to taste
9- Oil – 2 tbsp
10- Water for gravy – 4-5 cups

INGREDIENTS FOR THE SAUCE

1- White vinegar – 1 tbsp
2- Light soy sauce – 1 tbsp
3- Red chilly sauce – 1 tsp
4- Green chilly sauce – 1tsp
5- Tomato ketchup – 2 tsp
6- Cornflour – 1 tbsp
7- Water -1 cups

METHOD

1- Take 1 cup of water and add all the ingredients written under the sauce. Mix well and keep aside to use later.

2- Take a wok and add oil. When heated, add paneer cubes and pan-fry them until they get the golden colour

3- Take the paneer cubes out and add chopped garlic, onions and peppers. When they are sauteed, add mushrooms. Saute them at high flame

4- Add cubed tomatoes and saute them for a while. Time to add the prepared sauce. Mix it to the sauteed veggies

5- Time to add water for the gravy. Let it boil for 5 minutes at medium-high flame.

  • The gravy will become thick as the sauce contains cornflour. Adjust the consistency according to your choice

6- Serve the superbly tasty PANEER N’ MUSHROOM PEPPERY WITH FRIED RICEh OR THE HAKKA NOODLES

YOU MIGHT ALSO LOVE SOME RELEVENT RECIPES

VEG MANCHURIAN GRAVY WITH MUSHROOMS AND BABY-CORNS

CHILLI PANEER

MUSHROOM CHILLI

CHILLI CHICKEN (Indo-Chinese Style)

MIX VEG CURRY (DESI CHINESE STYLE)

MUSHROOM CURRY(Indo-Chinese Style)

HAKKA NOODLES

EGG FRIED RICE (Indo-Chinese Style)