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Ingredients

• 200 g Mixed Green Vegetables (fresh broccoli florets, green beans, peas; washed and cut into bite‑size pieces)
• 100 g Paneer (firm Indian cottage cheese, cut into cubes)
• 50 g Soy Chunks (dry textured soy protein, soak in warm water 5 min then drain)
• 1 Tbsp Desi Ghee (for sautéing; can substitute with olive oil)
• ½ tsp Salt (to taste)
• ¼ tsp Black Pepper (optional, freshly ground)
• 1 tsp Lemon Juice (adds freshness at the end)
• ¼ tsp Red Chili Flakes (optional for heat)

Instructions

1. Soak Soy Chunks

   Place the dry soy chunks in a bowl, cover with warm water and let sit for 5 minutes, then drain using a colander and gently squeeze out excess water.

   Time: PT5M

2. Prepare Vegetables

   Wash the mixed green vegetables, trim any tough ends, and cut into uniform bite‑size pieces.

   Time: PT5M

3. Cube Paneer

   Pat the paneer dry with a paper towel and cut into 1‑cm cubes.

   Time: PT2M

4. Heat Pan

   Place the skillet over medium heat (about 180°C) and add the ghee. Let it melt and coat the surface.

   Time: PT1M

   Temperature: 180°C

5. Sauté Soy Chunks

   Add the soaked soy chunks to the hot pan and stir‑fry for 2 minutes until they turn light golden.

   Time: PT2M

   Temperature: 180°C

6. Cook Vegetables

   Add the mixed vegetables, sprinkle a pinch of salt, and stir‑fry for 4 minutes until they are crisp‑tender.

   Time: PT4M

   Temperature: 180°C

7. Add Paneer and Season

   Toss in the paneer cubes, black pepper, and optional chili flakes. Stir gently for 2 minutes just to heat the paneer through.

   Time: PT2M

   Temperature: 180°C

8. Finish with Lemon

   Remove the pan from heat, drizzle lemon juice over the stir‑fry, give a quick toss and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

12 g

Fat

12 g

Fiber

3 g