To begin making the Sweet And Sour Vegetables With Paneer Curry, do make sure you have all the ingredients ready and the vegetables cut in the desired shapes and sizes

To make the sauce for the curry, combine all the ingredients in the sauce by adding 1/2 cup of water. Whisk well. Place the ingredients in a saucepan and bring the mixture to a boil stirring continuously to lumps don’t form. Once the sauce thickens, adjust the thickness of the sauce by adding more or less water.

Check the salt and spice levels and add more of the sauces if needed. Keep this sauce aside, while we proceed to prepare the vegetables.

Heat a teaspoon of oil in a wok over a high flame and add the garlic, ginger and the vegetables. Sprinkle some salt and stir-fry until the vegetables are cooked and lightly tender.

You can optionally cover the wok and cook on medium heat. This creates a steam that helps the vegetables in the wok to cook faster.

Once the vegetables are done, add in the prepared sauce, paneer and bring the mixture to a boil.

Once the vegetables get well coated with the sauce, do a taste check. Adjust salt and spice levels to suit your taste. Keep aside until we get the oatmeal ready to serve it along with.

And finally to make the savory oatmeal, cook the oatmeal along with water, until thick and creamy. Stir in some low fat milk, salt and pepper. Keep aside.

Heat oil in a pan or a wok, add the mushrooms, sprinkle some salt and herbs and stir-fry for a few seconds until soft. As soon as you notice the mushrooms will give out some water and you notice they are cooked, turn off the heat.

Add the mushrooms along with the water to the cooked oatmeal. Check the salt and pepper and adjust to suit taste.

Sweet And Sour Vegetables With Paneer Curry with Vegetarian Hakka Noodles or Chinese Fried Rice for a weeknight dinner.