Zesty High-Protein Paneer and Edamame Scramble

Ingredients

Cooking steps

1.Warm 1 teaspoon of olive oil in a non-stick skillet over medium heat.

2.Add the cumin seeds and allow them to sizzle for roughly 30 seconds until aromatic.

3.Add the minced ginger, diced green chili, and red onion to the pan, sautéing for 2 minutes until translucent.

4.Toss in the diced bell pepper and shelled edamame, cooking for an additional 2 minutes until the peppers are tender-crisp.

5.Lower the heat and stir in the turmeric powder, garam masala, black pepper, and low-sodium salt, blending evenly with the vegetables.

6.Fold in the crumbled low-fat paneer gently, stirring continuously for 2 to 3 minutes until the paneer absorbs the spices and is heated through without turning rubbery.

7.Turn off the heat, drizzle with fresh lemon juice, and garnish generously with chopped cilantro before serving hot.

Chef tips

To cut sodium further while preserving deep flavor, rely on freshly squeezed lemon juice, cracked black pepper, and grated fresh ginger.

For absolute minimal oil, substitute the teaspoon of oil with 1 to 2 tablespoons of water or low-sodium vegetable broth to water-sauté the aromatics in a ceramic non-stick skillet.

Do not overcook the paneer; keeping the cook time under 3 minutes ensures it stays soft and succulent.

If low-fat paneer is unavailable, firm tofu makes a seamless, protein-packed vegan-compliant substitute.