NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Paneer

3 tbsp Plain Greek yogurt

0.25 cup Red bell pepper

0.25 cup Green bell pepper

2 tbsp Red onion

0.5 tsp Ghee

1 tsp Ginger-garlic paste

0.5 tsp Cumin seeds

0.25 tsp Turmeric powder

0.5 tsp Kashmiri red chili powder

0.5 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large non-stick skillet over medium heat and add the cumin seeds, allowing them to sizzle and become fragrant.

• 2

  Add the finely chopped red onion to the pan and sauté for 3-4 minutes until they become translucent and slightly golden.

• 3

  Stir in the ginger-garlic paste and cook for an additional minute until the raw aroma disappears.

• 4

  Add the diced red and green bell peppers to the skillet and cook for 3 minutes until they begin to soften while still maintaining a slight crunch.

• 5

  Lower the heat and stir in the turmeric powder, Kashmiri red chili powder, garam masala, sea salt, and black pepper to toast the spices.

• 6

  Fold in the crumbled paneer and mix thoroughly to ensure every piece is well-coated with the spice and vegetable base.

• 7

  Stir in the plain Greek yogurt and cook for 1-2 minutes, allowing the flavors to meld into a creamy, cohesive scramble.

• 8

  Garnish the dish with freshly chopped cilantro and serve immediately while hot.