Paneer Bhurji with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Paneer Bhurji with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Paneer Bhurji with Bell Peppers

Sautéed crumbled paneer and egg whites tossed with vibrant bell peppers and aromatic Indian spices for a savory, protein-packed scramble with a tender, pillowy texture.

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NUTRITION

438kcal
Protein
35.7g
Fat
24.2g
Carbs
23.0g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Paneer

0.75 cup Egg whites

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.25 cup Tomato

1 tsp Avocado oil

1 tsp Ginger garlic paste

0.25 tsp Turmeric powder

0.5 tsp Cumin seeds

0.5 tsp Garam masala

0.25 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh cilantro

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PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium heat and add the cumin seeds, allowing them to sizzle for 30 seconds.

  • 2

    Add the finely chopped red onion and sauté for 3-4 minutes until translucent and just beginning to turn golden.

  • 3

    Stir in the ginger-garlic paste and diced red and green bell peppers, cooking for 3 minutes until the peppers are tender-crisp.

  • 4

    Add the diced tomatoes along with the turmeric, chili powder, sea salt, and black pepper, stirring until the tomatoes soften and the spices are fragrant.

  • 5

    Pour the egg whites into the skillet and stir constantly for 2 minutes, allowing them to scramble and set into soft curds.

  • 6

    Crumble the paneer into the skillet and add the garam masala, folding everything together for 2-3 minutes until the paneer is heated through.

  • 7

    Remove the skillet from the heat and garnish with fresh chopped cilantro before serving immediately.

Paneer Bhurji with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Paneer Bhurji with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Paneer Bhurji with Bell Peppers

Sautéed crumbled paneer and egg whites tossed with vibrant bell peppers and aromatic Indian spices for a savory, protein-packed scramble with a tender, pillowy texture.

NUTRITION

438kcal
Protein
35.7g
Fat
24.2g
Carbs
23.0g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Paneer

0.75 cup Egg whites

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.25 cup Tomato

1 tsp Avocado oil

1 tsp Ginger garlic paste

0.25 tsp Turmeric powder

0.5 tsp Cumin seeds

0.5 tsp Garam masala

0.25 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh cilantro

PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium heat and add the cumin seeds, allowing them to sizzle for 30 seconds.

  • 2

    Add the finely chopped red onion and sauté for 3-4 minutes until translucent and just beginning to turn golden.

  • 3

    Stir in the ginger-garlic paste and diced red and green bell peppers, cooking for 3 minutes until the peppers are tender-crisp.

  • 4

    Add the diced tomatoes along with the turmeric, chili powder, sea salt, and black pepper, stirring until the tomatoes soften and the spices are fragrant.

  • 5

    Pour the egg whites into the skillet and stir constantly for 2 minutes, allowing them to scramble and set into soft curds.

  • 6

    Crumble the paneer into the skillet and add the garam masala, folding everything together for 2-3 minutes until the paneer is heated through.

  • 7

    Remove the skillet from the heat and garnish with fresh chopped cilantro before serving immediately.