Scrambled Paneer with Spinach and Cherry Tomatoes

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

Scrambled Paneer with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Paneer with Spinach and Cherry Tomatoes

Pan-seared crumbled paneer sautéed with fresh spinach and juicy cherry tomatoes, seasoned with warm turmeric for a vibrant, golden finish.

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NUTRITION

225kcal
Protein
12.6g
Fat
16.8g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

2.1 ounces Paneer

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 teaspoon Avocado Oil

1/4 teaspoon Ground Turmeric

1/4 teaspoon Cumin Seed

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PREPARATION

  • 1

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 2

    Add the halved cherry tomatoes and sauté for 2 minutes until they begin to soften and blister.

  • 3

    Crumble the paneer into the skillet using your hands or a fork.

  • 4

    Sprinkle the ground turmeric, cumin seeds, and a pinch of sea salt over the paneer.

  • 5

    Toss the mixture frequently for 3 minutes until the paneer is heated through and evenly coated in the spices.

  • 6

    Fold in the fresh spinach and cook for 1 minute until the leaves are just wilted.

  • 7

    Serve immediately while hot and fragrant.

Scrambled Paneer with Spinach and Cherry Tomatoes

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

Scrambled Paneer with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Paneer with Spinach and Cherry Tomatoes

Pan-seared crumbled paneer sautéed with fresh spinach and juicy cherry tomatoes, seasoned with warm turmeric for a vibrant, golden finish.

NUTRITION

225kcal
Protein
12.6g
Fat
16.8g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

2.1 ounces Paneer

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 teaspoon Avocado Oil

1/4 teaspoon Ground Turmeric

1/4 teaspoon Cumin Seed

PREPARATION

  • 1

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 2

    Add the halved cherry tomatoes and sauté for 2 minutes until they begin to soften and blister.

  • 3

    Crumble the paneer into the skillet using your hands or a fork.

  • 4

    Sprinkle the ground turmeric, cumin seeds, and a pinch of sea salt over the paneer.

  • 5

    Toss the mixture frequently for 3 minutes until the paneer is heated through and evenly coated in the spices.

  • 6

    Fold in the fresh spinach and cook for 1 minute until the leaves are just wilted.

  • 7

    Serve immediately while hot and fragrant.