This dish is a vibrant, delectable fusion of flavors featuring tender lion’s mane mushrooms, succulent paneer, and a medley of colorful vegetables. The recipe combines sliced onions and bell peppers, sautéed to perfection, with bite-sized lion’s mane mushrooms, which are cooked until tender in a fragrant blend of turmeric and red chili powder. Paneer cubes are then added, infusing the dish with a rich, creamy texture. The ensemble is brought to life with the distinct aroma of crackling mustard seeds and the crisp, fresh flavor of curry leaves. This mouth-watering concoction is best enjoyed hot, paired with a side of steaming rice or soft, fluffy flatbread, making it a truly satisfying and nourishing meal.


  1. 300g lion’s mane mushrooms,
  2. chopped into bite-sized pieces
  3. 1 large onion, sliced
  4. 1 large bell pepper, sliced
  5. 200g paneer, cubed
  6. 1 tsp mustard seeds
  7. 1/2 tsp turmeric
  8. 1/2 tsp red chili powder
  9. 10 curry leaves
  10. 2 tbsp oil
  11. Salt, to taste


  1. Heat oil in a large pan or wok over medium heat. Add mustard seeds and let them crackle for a few seconds.
  2. Add curry leaves and stir for a moment.
  3. Add sliced onions and sauté until they turn golden brown.
  4. Add sliced bell pepper and cook for another 2-3 minutes.
  5. Add chopped lion’s mane mushrooms, turmeric, and red chili powder. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender.
  6. Add paneer cubes, and cook for another 2-3 minutes until paneer is heated through.
  7. Adjust salt to taste, and serve hot with rice or flatbread.