NUTRITION

SERVINGS

INGREDIENTS

4 oz Paneer

0.75 cup Nonfat Greek yogurt

0.25 cup Shelled edamame

1 cup Bell pepper

2 cup Fresh spinach

0.5 tsp Avocado oil

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Lemon juice

PREPARATION

• 1

  Pat the paneer dry with a paper towel and cut into 1-inch uniform cubes.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Add the paneer cubes to the skillet and sear for 2-3 minutes per side until they develop a golden-brown crispy exterior.

• 4

  Toss the sliced bell peppers and shelled edamame into the pan, sautéing for 4 minutes until the peppers are tender-crisp.

• 5

  Stir in the turmeric, cumin, sea salt, and black pepper, ensuring the paneer and vegetables are evenly coated in the spices.

• 6

  Add the fresh spinach to the skillet and stir for 1 minute until just wilted, then immediately remove the pan from the heat.

• 7

  In a small mixing bowl, whisk together the nonfat Greek yogurt and lemon juice until the consistency is smooth and pourable.

• 8

  Transfer the paneer and vegetable mixture to a plate, drizzle with the lemon-yogurt sauce, and garnish with fresh cilantro.