Ingredients

• 200 gms - Noodles (boiled)
• 8-10 - Button Mushrooms (sliced)
• 200 gms - Paneer (cubed)
• 8-10 - Baby Corns (chopped)
• ½ - Red & Yellow Bell Pepper (sliced)
• 10-12 - Spinach Leaves
• ½ tsp - Mixed Herbs
• ½ - Lemon Juice
• 1 tbsp - Sesame Paste
• Coriander Leaves (chopped)
• 1½ tbsp - Toasted Peanuts (crushed)
• Chilli Flakes (1 tbsp + ½ tsp, total 1½ tsp)
• 1 tsp - Dark Soy Sauce
• 1 - Star Anise
• Minced Garlic (½ tsp + ½ tsp, total 1 tsp)
• 1 - Onion (chopped)
• 1 - Carrot (chopped)
• 1 - Lemon Grass (stick)
• 2 tbsp - Coriander Stems (chopped)
• 1 inch - Ginger (sliced)
• 1 - Green Chilli (sliced)
• Chopped Spring Onions (for garnishing)
• Chopped Coriander Leaves (for garnishing)
• Salt (as per taste)
• 2 tsp - Oil

Instructions

Start by heating the oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced ginger. Sauté until they are fragrant and the onions become translucent. Next, add the sliced button mushrooms, chopped carrots, baby corns, and bell peppers. Stir-fry the vegetables for a few minutes until they begin to soften.

Now, add in the boiled noodles and gently toss everything together. Sprinkle in the mixed herbs, dark soy sauce, and lemon juice. Stir thoroughly to coat the noodles and veggies evenly with the sauce.

Add the paneer cubes, spinach leaves, and chilli flakes to the pot. Gently fold in the mixture, allowing the spinach to wilt and the paneer to warm up. Finally, add sesame paste, star anise, and chopped coriander stems, mixing everything nicely.

Once everything is well combined, taste and adjust seasoning with salt and additional chilli flakes if needed. Serve hot, garnished with chopped spring onions and coriander leaves. Enjoy this rich and satisfying Vegetarian Hot Pot with your loved ones!