Mushroom replaces Paneer/Chicken in this all-time favorite Indo-Chinese dish…

Indo-chinese is one of those cuisines that we Indians really love. It’s a fusion which brings together the flavors of Indian food with Chinese flavors. One of our all-time favorites is Paneer Chili or Chicken Chili which is essentially Chicken or Paneer shallow fried and then flavored with some chinese style sauces. I had some sliced mushrooms in my refrigerator from my last grocery trip and suddenly had this  craving from Paneer Chili. There was no Paneer at home so I decided to make some Mushroom Chili. The most tie consuming step is shallow frying of the mushrooms. Depending on how big a dish you have to shallow fry the mushrooms, the time taken to prepare the dish is reduced. Its takes about 5-10 minutes to  shallow fry the mushrooms and the rest of the recipe takes about 20-30 mins. So overall this dish would take about 30-40 mins (depends on how many batches of the mushrooms you need to shallow fry). This recipe would serve 3-4 persons.


  1. 1 packet sliced mushrooms
  2. 3-4 tbsp corn flour
  3. 1/4 tsp salt
  4. 1/2 teaspoon black pepper
  5. Oil for shallow frying the mushrooms
  6. 3-4 garlic pods (crushed)
  7. 1 medium / 1/2 large red onion (sliced)
  8. 1/2 Green Pepper (sliced into 1″ strips)
  9. 1-4 green chilies (slit into thin strips) add more or less depending on hot you like the dish
  10. 3 tbsp soy sauce
  11. 1 tsp fish sauce
  12. 1 tsp white vinegar
  13. 1.5 tsp tomato paste
  14. 1-2 tsp red chili paste
  15. 1-2 tbsp sweet chili sauce
  16. 1 tsp brown sugar
  17. 1 tsp corn flour + 1 cup water
  18. salt to taste


  • Add the mushrooms, corn flour, 1/4 tsp salt and 1/2 tsp black pepper to a container with a lid and shake it till the mushrooms are coated with the flour, salt and pepper mixture.
  • Heat the oil in a large pan. Add the mushrooms to this hot oil and shallow fry the mushrooms till they are lightly browned on either side.
  • Take the mushrooms out of the pan and drain the oil using a paper towel.
  • Next add the garlic and chilies to the remaining oil in the sauce (add more oil if no oil is leftover). Fry the garlic till it is fragrant.
  • Next add the onions. Fry the onions till they are slightly pink and add the green peppers.
  • Cook the green peppers till done (the peppers should be crisp and not overcooked).
  • At this point add all the sauces, paste, sugar and vinegar and salt. SImmer the mixture for a minute.
  • In the meanwhile add a tsp of cornflour to the one cup of water and mix it till no lumps remain.
  • Add this to the onion, pepper in the pan. Let the sauce come to a simmer and add the fried mushrooms.
  • Stir the mushroom into the sauce and let it come to a simmer.
  • Garnish with some chili strips and spring onions and serve the dish piping hot.

This can be served with some fried rice, noodles or even some bread. This is also a nice appetizer. Hope you enjoy this recipe and do try it and let me know how you liked it. And it’s a lucky coincidence that tomorrow is the Chinese Lunar New year. So happy New Year to all my Chinese friends!!!


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