Paneer & Veggies saute Chinese style
This is a delicious and healthy vegetarian dish that is packed with flavor and nutrition. The Paneer and Veggies Saute Chinese Style is a great source of protein, vitamins, and minerals, making it an excellent option for a balanced diet. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. However, people with a dairy allergy or soy allergy should avoid this dish.
Allergen Information: Contains Soy Allergy, Dairy Allergy
Nutrition Facts
Per serving
Energy
194 kcal
Protein
8 g
Carbs
16 g
Fat
11 g
Fiber
1 g
Ingredients
Green Bell pepper
0.25 cup, sliced (50g)
Red Onion
0.25 cup, sliced (50g)
Button Mushroom
0.25 cup, sliced (25g)
Brinjal Vegetable
0.25 cup, cubed (25g)
Broccoli
0.25 cup, chopped (25g)
Clove Garlic, Chopped
2 tbsp (10g)
Soy sauce
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Sesame Seeds
1 tsp (3g)
lemon juice
1 tbsp (15g)
Chopped Green Chilli
1 tbsp (5g)
Olive Oil
1 tbsp (15g)
Pineapple
0.25 cup, cubed (25g)
Paneer Homemade (Toned milk)
1 cubed, cup (200g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add chopped garlic and chillies and sauté for 1-2 minutes until fragrant.
Add sliced onions and sauté for 2-3 minutes until they turn translucent.
Add cubed Paneer and sauté for 2-3 minutes until it turns golden brown on all sides.
Add sliced bell peppers, cubed brinjal, and chopped broccoli. Stir well and cook for 2-3 minutes until the vegetables are slightly tender.
Add sliced mushrooms and cubed pineapple. Mix well.
In a small bowl, mix together soya sauce, lemon juice, and salt. Pour this mixture over the vegetables and paneer. Mix well, ensuring everything is coated in the sauce.
Cover the pan with a lid and let it cook for 2-3 minutes over medium heat until the vegetables are cooked, but still have a crunch.
Garnish with sesame seeds and serve hot.