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Thursday, March 6, 2014

Paneer - Mushroom Schezwan

This is an easy and quick vegetarian side dish that I prepared sometime back. Somehow I never got around to posting it. But this week I am not doing much cooking and so while looking to post some recipe this one popped up from the drafts. This one suits my lazy mood perfectly as it requires very less cooking time. It is the cleaning and chopping of the veggies and mushroom that takes the major chunk so if you buy some chopped veggies one can actually get this ready in less that 10 minutes.

The veggies, panner and mushroom make it one nutrition packed dish and with all those lovely colors even the kids find it difficult to resist. One can also add assorted peppers for making it more appetizing. But make sure that you cook the veggies till a little tender (for kids) as opposed to leaving it quite crunchy while serving it to guests. Also go easy on the schezwan sauce in case of the former. Read on for the recipe:






Ingredients:
For marinate :
 Button mushrooms ( 200 gm), Paneer cubes ( 200 gm), Capsicum ( 1 medium ), carrot ( 1 medium), french beans ( 10-12 nos ), onion ( 1 medium ), spring onions whites ( 3 tbsp, cut into strips), schezwan sauce ( 2-3 tsp), soya sauce ( 1/2 tsp ), finely cut garlic ( 1 tsp ), pepper powder ( 1/4 tsp), salt, tomato sauce ( 1 tsp ), cornflour ( 1 tsp), sugar ( 1/2 - 1 tsp ), oil ( 3 tsp ), spring onion greens for the garnishing.

Preparation: Clean the mushrooms and cut each into 4 parts. Blanch and keep aside. ( Put in hot water for
2 mins, remove and run under cold water.

Put the panner pieces in boiling water (salted) for 2 mins. Drain and keep aside.

Cut the capsicum, carrot, french beans and onion into long strips.

Take the schezwan sauce, soya sauce, pepper powder, tomato sauce, cornflour and sugar in a mixing bowl. Add 2-3 tbsp water along with a little salt. Mix well.

Cooking: Heat the oil in a frying pan.

Add garlic pieces and fry for 5-10 seconds.

Add the onions first and fry till till translucent. Next add spring onion whites, french beans and carrots. Fry for 1-2 mins on medium to high flame.

Next add the mushroom and peppers and fry for 3 minutes on a HIGH flame.

Add the contents of the mixing bowl, stir well and fry the veggies for 1-2 minutes on medium flame.

Finally add the paneer and fry for another one minute or so. (Fry less if you want a little amount of sauce to remain but if you prefer it completely dry increase the flame and cook for 1-2 minutes longer)

Garnish with finely chopped spring onion greens. Serve hot with rice or as a starter. ( If using as starter, cut the mushrooms into 2 instead of 4 halves, and keep it a little crunchy )





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