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Warm Sautéed Vegetable Salad

A nutritious, warm salad featuring crunchy colorful vegetables and golden paneer, tossed in a light soy-herb dressing. Ideal for weight watchers and clean eaters.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Weight Loss Recipe
Cuisine Continental
Servings 2
Calories 280 kcal

Ingredients
  

  • 1 cup Bell Peppers (Capsicum - Red, Yellow, Green), cubed
  • ½ cup Broccoli cut into small florets
  • ½ cup Paneer cubes
  • ½ cup Green Peas Matar
  • ⅓ cup Carrots cut into strips
  • ¼ cup French Beans chopped
  • 2 tbsp Olive Oil or any healthy oil like Sesame/Avocado
  • 1 tsp Salt
  • 1 tsp Soya Sauce
  • 1 tsp Chilli Flakes
  • 1 tsp Mixed Herbs
  • 1 tsp Black Pepper Powder
  • ½ tbsp Corn flour
  • 1 tbsp Water

Instructions
 

  • Prep Like a Pro

    - Chop all your veggies into similar sizes. This ensures they cook evenly.
    - Paneer Tip: Keep the paneer cubes slightly larger than the veggies so they don't break while tossing.
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  • The Golden Paneer

    - Heat 1 tbsp Olive Oil in a non-stick pan or wok.
    - Add the Paneer cubes. Sauté them gently on medium heat until they get a light golden-brown crust.
    - Remove them onto a plate. Why remove? If we keep tossing them with hard veggies, they might crumble.
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  • The "Crunch" Sauté

    - In the same pan, add another 1 tbsp of oil. Crank the heat up to High.
    - Add the "Hard Veggies" first: Carrots, Beans, and Capsicum.
    - Sauté: Toss them for 2 minutes. They should start to look glossy but remain crisp.
    - Add Soft Veggies: Now toss in the Broccoli and Matar (Peas). Sauté for another 2-3 minutes.
    Note: Broccoli cooks fast, so adding it later keeps it bright green.
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  • The Secret Dressing Mix

    - While the veggies are sizzling, take a small bowl.
    - Mix Chilli Flakes, Mixed Herbs, Black Pepper, Soya Sauce, Corn Flour, and 1 tbsp Water.
    - Whisk it well to ensure there are no corn flour lumps. This slurry is what creates the sauce.
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  • The Final Toss

    - Lower the flame slightly. Add Salt to the veggies (remember, Soya sauce has salt, so be careful!).
    - Add the Golden Paneer back into the pan.
    - Pour: Drizzle the prepared dressing over the veggies.
    - Mix: Toss everything quickly for 1-2 minutes. You will see the sauce thickening instantly and coating the vegetables in a shiny, flavourful glaze.
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  • Serve Hot

    - Transfer immediately to a bowl.
    - This salad tastes best when hot and crunchy. It’s a hug in a bowl!
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