Paneer and Potato Chinese Stir Fry with Boiled Broccoli2013-01-25
- Yield : 1 big plate
- Servings : 5 nos
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Recipe for Paneer and Potato Chinese Stir Fry is dedicated to my colleague. She had prepared the recipe with Paneer and onion and brought at office as her lunch box item. As my daughter & husband love potatoes I have added potatoes and capsicum also. This is an easy recipe which can be eaten with fried rice, noodles and even roti.
Try this Aloo Paneer Broccoli stir fry recipe!
- 250 gms Paneer cubes (Amul Frozen Paneer)
- 1 Big onion cut into cubes
- 1 Capsicum cut into cubes (Simla Mirchi)
- 1 Potato cut into cubes
- 1/2 tbsp each ginger and garlic finely chopped
- 1 tbsp Dark soya sauce
- 1 tbsp Worcestershire sauce
- 1/2 tbsp Green chilli sauce
- 1/2 tbsp Sugar
- 1 Vegetable stock cube dissolved in 4 tbsp water (Optional)
- Salt to taste
- Corn Oil for frying
Fry paneer lightly and keep aside. Then deep fry potato cubes and keep aside.
In 1 tablespoon oil fry ginger and garlic followed by onion.
Sauté onion until translucent and then add capsicum. Mix well and sauté for 1 minute.
Then add fried paneer and potato followed by soya sauce, worcestershire sauce, chilli sauce, sugar, dissolved vegetable stock in water and salt to taste.
Mix everything well in high flame. Stir fry for 1 minute or until excess water evaporates.
Serve hot with boiled broccoli or fried rice or noodles or roti.
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