Whole30 Paneer Stir Fry
Elevate your weeknight dinners with this Whole30 Paneer Stir Fry, a vibrant, nutrient-packed dish that’s as satisfying as it is wholesome! Featuring golden, pan-seared paneer cubes combined with crisp, sautéed veggies like bell peppers, zucchini, and carrots, this recipe is infused with aromatic spices like turmeric, cumin, and coriander for a burst of bold flavors. Cooked in coconut oil and topped with fresh cilantro and a zesty squeeze of lime, this gluten-free, dairy-free option (if substituting paneer with tofu or another non-dairy alternative) is not only compliant with Whole30 guidelines but also simple to prepare in under 45 minutes. Perfect for meal prep or a quick, healthy dinner, this stir fry delivers a delicious dose of protein and veggies in every bite!
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Recipe Information
Ingredients
- 250 grams Paneer
- 2 tablespoons Coconut oil
- 1 medium Red onion
- 1 medium Bell pepper
- 1 medium Zucchini
- 1 medium Carrot
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Red chili flakes
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 0.5 whole Lime
Instructions
Cut the paneer into 1-inch cubes and set aside.
Slice the red onion, bell pepper, zucchini, and carrot into thin, uniform strips.
In a large non-stick skillet, heat 1 tablespoon of coconut oil over medium heat.
Add the paneer cubes to the skillet and cook until each side is golden brown, about 5-6 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil.
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the sliced red onion and sauté until translucent, about 3 minutes.
Stir in the ginger garlic paste and cook for another minute.
Add the bell pepper, zucchini, and carrot strips to the skillet.
Sprinkle the turmeric powder, coriander powder, red chili flakes, and salt over the vegetables.
Stir well to combine, and let the vegetables cook for about 5 minutes, stirring occasionally until they are slightly tender yet crisp.
Return the browned paneer cubes to the skillet, mixing them gently with the vegetables.
Cook for another 2-3 minutes until the flavors meld together.
Turn off the heat and garnish with fresh cilantro.
Squeeze the juice of half a lime over the stir fry before serving.
Serve hot and enjoy your Whole30 Paneer Stir Fry!
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
