Soya (Nutri) Paneer Vegetable
This Soya (Nutri) Paneer Vegetable recipe is a delicious, high-protein dish that is perfect for anyone trying to lose weight. The dish is gluten-free, making it suitable for many dietary preferences. It is also low in oil, making it ideal for those seeking a low-fat option. Soybeans are a fantastic source of plant-based protein, making this dish a great option vegetarians alike. However, people with a soy and dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
183 kcal
Protein
14 g
Carbs
17 g
Fat
7 g
Fiber
5 g
Ingredients
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Paneer Homemade (Toned milk)
100 gms (100g)
Chopped Tomato
0.5 small cup (50g)
Chopped Onion
0.5 small cup (50g)
Red chilli Powder
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Soya chunks (Nutrela)
0.5 small cup (50g)
Ginger Paste
0.25 tbsp (3.75g)
Garlic paste
0.25 tbsp (3.75g)
Coriander Powder
1 tsp (2g)
Instructions
Preparation
-Cut paneer into cubes.
-Soaked soya chunks in hot water for 30 minutes and rinse it off
Cooking Steps
Heat oil in a non-stick pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook until they turn mushy and the oil starts to separate from the mixture.
Add coriander powder, turmeric powder, red chili powder, and salt. Stir well.
Add soaked soya chunks and cubed paneer. Mix well, ensuring the vegetables paneer and soya chunks are coated in the masala.
Cover the pan with a lid and let it cook for 10-15 minutes over low heat until the paneer and soya chunks are cooked through.
Garnish with fresh coriander leaves and serve hot.