This is another Indo Chinese dish that needs to be cooked on a high flame without covering the pan. The capsicum should remain a little crunchy. You can also add baby corn and spring onion.
200 grams paneer (Cottage cheese) cut into cubes,
10 mushrooms chopped into 4 pieces each,
2 medium sized capsicum cut into cubes,
1 onion chopped lengthwise,
12 cloves of garlic finely chopped,
1 “piece of ginger finely chopped,
3 green chilies finely chopped,
½ tsp pepper powder,
3 tsp soya sauce,
2 tsp tomato ketchup,
2 tsp green chili sauce,
Salt to taste,
2 tbsp oil
Heat oil in a wok and fry ginger, garlic and green chilies for a minute.
Add onions and fry for another 2 minutes.
Mix in all the sauces and also put paneer and mushrooms.
Stir the contents well and add pepper powder.
Keep stirring for time to time.
Add capsicum and little salt.
Cook for another 5 minutes and switch off the gas.