Paneer Scramble Recipe
This Paneer Scramble is a simple Indian-style dish made with crumbled paneer, onions, tomatoes, and aromatic spices. Similar to scrambled eggs in texture, this vegetarian recipe comes together quickly and works well for breakfast, lunch, or a light dinner.
Equipment
- Large skillet
- Wooden spoon
- Chef's knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 250 grams paneer crumbled
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 1 teaspoon ginger grated
- 2 green chilies finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon kasuri methi dried fenugreek leaves
- Salt to taste
- 1/4 cup fresh cilantro chopped
- 2 tablespoons milk optional
Instructions
- Heat ghee or oil in a skillet over medium heat. Add cumin seeds and cook until they begin to sizzle.
- Add the chopped onion and cook until softened and lightly golden. Stir in the ginger and green chilies, then cook for another minute.
- Add the tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes become soft and the mixture turns slightly thick.
- Add the crumbled paneer and gently mix it with the spiced tomato mixture. Cook for 2 to 3 minutes until the paneer absorbs the flavors while staying soft.
- Stir in kasuri methi and garam masala. Add a splash of milk if using store-bought paneer to keep the texture creamy.
- Finish with fresh cilantro and serve warm.
