Green Beans Paneer Vegetable
This Green Beans and Paneer Vegetable recipe is a healthy and flavorful side dish that can be served with rice or roti. It is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of protein and fiber, thanks to the paneer and green beans. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
132 kcal
Protein
6 g
Carbs
13 g
Fat
6 g
Fiber
2 g
Ingredients
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
French Beans, Raw
0.5 cup, chopped (100g)
Paneer Homemade (Toned milk)
0.5 cubed, cup (100g)
Chopped Tomato
0.5 small cup (50g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Minced
1 tsp (5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Heat the oil in a pan over medium heat.
Add the cumin seeds and let them splutter for a few seconds.
Add the minced garlic and sauté for about 30 seconds or until it becomes fragrant.
Add the finely chopped onions and sauté until they become translucent.
Add the chopped green beans and sauté for 2-3 minutes.
Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix everything well.
Cover the pan with a lid and let the green beans cook on low to medium heat for about 10-15 minutes, or until they become tender. Stir occasionally to prevent sticking, and add a little water if needed to prevent burning.
Once the green beans are cooked, add the paneer cubes to the pan and gently mix.
Cover the pan again and let it simmer for another 2-3 minutes until the paneer is heated through.
Garnish with fresh coriander leaves.