Mushroom and Chickpea Stir-Fry with Paneer

1Heat the vegetable oil (2 tablespoons) in a large skillet or wok over medium heat.

2Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds until fragrant.

3Stir in the sliced onion (1 large) and sauté until translucent, about 3-4 minutes.

4Add the ginger-garlic paste (1 tablespoon) and sauté for another minute until the raw smell disappears.

5Add the sliced mushrooms (200 g) and cook for about 5 minutes until they start to soften.

6Stir in the julienned carrot (1 large) and sliced capsicum, cooking for another 3-4 minutes until they are tender but still crisp.

7Add the drained chickpeas, turmeric powder (1 teaspoon), garam masala (1 teaspoon), soy sauce (2 tablespoons), salt, and pepper. Mix well and cook for another 5 minutes, allowing the flavors to meld together.

8Gently fold in the cubed paneer (200 g) and cook for an additional 2-3 minutes until the paneer (200 g) is heated through.

9Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh coriander before serving.