Broccoli Zucchini Paneer Cutlets Recipe

Calories

210 kcal

Instructions:

1. Marinate:
– In a bowl, mix Greek yogurt, lemon juice, ginger-garlic paste, cumin, garam masala, turmeric, paprika, coriander powder, and Pink salt.

2. Prepare:
– Add shredded broccoli, shredded zucchini, bell peppers, red onion, cherry tomatoes, and shredded paneer to the marinade. Mix well and marinate for 30 minutes.

3. Cook:
– Grill: Preheat to medium-high. Thread veggies and paneer onto skewers. Grill 10-12 minutes, turning occasionally.
– Oven: Preheat to 425°F (220°C). Spread on a baking sheet. Bake 20-25 minutes until tender and golden.

4. Serve:
– Garnish with fresh cilantro. Serve hot with brown rice or quinoa.

Health Benefits:

– Broccoli: Rich in vitamins C, K, and A; high in fiber, may support eye health and boost immunity.
– Zucchini: Low in calories, high in hydration, supports healthy digestion.
– Bell Peppers: Excellent source of vitamins A and C; supports immune function and skin health.
– Tomatoes: High in antioxidants, particularly lycopene; supports heart health.
– Paneer: High in protein and calcium, supports muscle and bone health.

Ingredients

- 2 cups broccoli florets
- 2 medium zucchinis, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, cut into chunks
- 2 cups cherry tomatoes
- 1 cup paneer, cubed
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon coriander powder
- Salt to taste
- Fresh cilantro for garnish
- Skewers (if grilling)