Tandoori Mushroom Pho Stir-Fry with Charred Peppers

Instructions

1. 1

   In a small bowl, combine ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper, and black pepper to create the tandoori spice blend. Set aside.

2. 2

   Heat 3 tablespoons of olive oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.

3. 3

   Add minced garlic and ginger paste to the hot oil and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

4. 4

   Add the tandoori spice blend to the garlic-oil mixture and cook for 1 minute, stirring continuously, to bloom the spices and release their essential oils.

5. 5

   Increase heat to high and add the mushroom pieces. Stir-fry for 3-4 minutes until the mushrooms release their moisture and begin to caramelize at the edges.

6. 6

   Add the red and yellow bell pepper chunks and continue stir-frying for 4-5 minutes until the peppers are slightly charred but still maintain a slight crunch.

7. 7

   If using paneer cheese, add the cubed pieces now and gently toss to coat with the spiced oil. Cook for 1 minute.

8. 8

   Drizzle the fish sauce and lime juice over the vegetables and toss well to combine. The fish sauce will add a Vietnamese umami depth to the Indian tandoori base.

9. 9

   Taste and adjust seasoning with salt as needed. The fish sauce provides saltiness, so add gradually.

10. 10

    Remove from heat and immediately stir in the fresh cilantro and mint for a bright, aromatic finish.

11. 11

    Transfer to a serving dish and drizzle with the remaining 3 tablespoons of olive oil for extra richness and shine.

12. 12

    Serve immediately while the vegetables maintain their slight crunch and the aromas are at their peak.