1 small bunch of spinach, leaves cut into halves -- optional
1 inch ginger, skinned and diced into very small pieces
2 tbspns. soya sauce
2 tbspns. corn flour
salt to taste
Directions
Boil carrots, cauliflower, french beans in a sauce pan with 1 liter of water for about 10-15 minutes or until the vegetables are almost cooked. Drain and keep the stock aside.
To the stock, add the soy sauce and corn flour, stir and keep aside
In a wok (kadhai) add 2-3 tbspns of oil, add ginger and stir fry mushrooms on a high flame, stirring it continuously
Add the spring onions and stir for about 3 minutes. Add paneer and the boiled vegetables and stir for about 3-4 minutes after which add spinach.
Add salt and the stock. Stir for a bit on medium flame and cover for about 4 minutes.