2 cups cooked orzo pasta
1 cup broccoli florets
1 cup cubed mushrooms
200 gm paneer/tofu
1 cup pomegranate juice
½ cup vegetable stock
2 table spoons chopped garlic
3 table spoons grated ginger
3 table spoons corn flour
1 table spoon chilly sauce
2 table spoons soya sauce
2 table spoons red wine vinegar
5 table spoons sesame oil
1 ½ table spoon maple syrup
1 table spoon chilly flakes
1 tea spoon black pepper
few pomegranate seeds to garnish (optional)
salt to taste.
- Cut paneer into cubes. Add 2 table spoons of corn flour and coat well. Keep it aside.
In a pan add 2 table spoons of sesame oil. Add 2 table spoons of chopped garlic & 1 ½ table spoon of grated ginger & sauté for a minute.
Add chopped mushrooms and broccoli and sauté for 2-3 minute on a high flame. Keep it aside
In a bowl add pomegranate juice, soya sauce, 1 table spoon corn flour, chilly sauce, salt, maple syrup and black pepper. Mix well.
In a pan add 2 table spoons of sesame oil and add the corn flour coated paneer/tofu. Toss well till little golden. Add the sauté mushroom and broccoli to it.
Add the pomegranate mixture and salt to taste. Add red wine vinegar and cook for a minute.
In a pan add 1 table spoon of sesame oil. Add 1 /2 table spoon of grated ginger and vegetable stock. Let it boil and add the cooked orzo pasta. Add salt and chilly flakes.
In a serving bowl place the cooked ginger orzo pasta and cover it with the cooked paneer and vegetables in pomegranate sauce. Garnish with pomegranate seeds. Serve hot.