A quick and delicious North Indian scramble of crumbled paneer, onions, tomatoes, and spices. This savory dish comes together in under 25 minutes and is perfect with rotis or bread.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
306cal
13gprotein
11gcarbs
23g
Ingredients
250 g Paneer (crumbled or grated)
2 tbsp Ghee (or a neutral oil)
1 tsp Cumin Seeds
1 large Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (finely chopped, adjust to taste)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color, adjust to heat preference)
A quick and savory Indian breakfast where bread slices are coated in a spiced chickpea flour batter with vegetables and pan-fried until golden. Perfect with ketchup or chutney for a delicious start to the day.
Creamy, protein-packed paneer bhurji with soft bread – a quick to make and energy-giving breakfast.
This north_indian dish is perfect for breakfast. With 692.28 calories and 28g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Coriander Powder
0.75 tsp Salt (or to taste)
1 tsp Kasuri Methi (crushed between palms)
0.5 tsp Garam Masala
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Sauté Aromatics (5-6 minutes)
Heat ghee or oil in a non-stick pan or kadai over medium heat.
Once hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and light golden brown.
Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
2
Build the Masala Base (6-7 minutes)
Add the finely chopped tomatoes to the pan along with the salt. The salt will help the tomatoes cook down faster.
Cook for 5-6 minutes, stirring occasionally and mashing the tomatoes with the back of your spoon, until they turn soft and pulpy.
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.
Sauté the masala for 1-2 minutes until you see oil beginning to separate from the edges of the mixture.
3
Add Paneer and Finish (2-3 minutes)
Reduce the heat to low. Add the crumbled paneer and crushed kasuri methi to the pan.
Gently mix everything together, ensuring the paneer is evenly coated with the masala without breaking it down too much.
Cook for just 2-3 minutes, stirring gently. Overcooking will make the paneer tough and chewy.
Turn off the heat. Sprinkle garam masala and fresh chopped coriander leaves over the top. Give it a final, gentle mix.
4
Serve
Let the paneer bhurji rest for a minute to allow the flavors to meld.
Serve hot with fresh roti, paratha, pav (bread rolls), or as a filling for sandwiches.
386cal
15gprotein
50gcarbs
15gfat
Ingredients
8 slices Whole Wheat Bread (Brown or multigrain bread also works well.)
1 cup Besan (Also known as gram flour or chickpea flour.)
1 medium Onion (Finely chopped.)
1 medium Tomato (Finely chopped and deseeded.)
2 pcs Green Chili (Finely chopped, adjust to your spice preference.)
3 tbsp Coriander Leaves (Freshly chopped.)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Provides color without excessive heat.)
0.5 tsp Garam Masala
0.5 tsp Ajwain (Also known as carom seeds.)
1 tsp Salt (Adjust to taste.)
0.75 cup Water (Approximately, adjust for a thick, coating consistency.)
4 tbsp Vegetable Oil (For shallow frying.)
Instructions
1
Prepare the Batter
In a large mixing bowl, combine the besan, turmeric powder, Kashmiri red chili powder, garam masala, ajwain, and salt. Whisk the dry ingredients to ensure they are evenly mixed.
Add the finely chopped onion, deseeded tomato, green chilies, and coriander leaves to the bowl. Stir to combine with the flour mixture.
Gradually add water while whisking continuously to create a smooth, lump-free batter. Aim for a consistency similar to a thick pancake batter that can easily coat the back of a spoon. This should take about 2-3 minutes.
2
Coat the Bread
Heat a tawa (griddle) or a non-stick frying pan over medium heat. Once hot, add 1 teaspoon of oil and spread it evenly.
Take one slice of bread and dip it into the besan batter. Quickly coat both sides evenly. Avoid soaking the bread for more than a few seconds to prevent it from becoming soggy and breaking apart.
Lift the coated bread slice, allowing any excess batter to drip back into the bowl.
3
Pan-Fry the Toast
Carefully place the batter-coated bread slice onto the hot tawa. Cook on medium heat for 2-3 minutes, until the bottom side is golden brown and crisp.
Drizzle another teaspoon of oil on top and around the edges of the bread.
Using a spatula, flip the toast. Gently press down to ensure it cooks evenly. Cook the second side for another 2-3 minutes until it's also golden brown and the besan is fully cooked.
4
Repeat and Serve
Once both sides are perfectly cooked, remove the toast from the tawa and place it on a serving plate. You can cut it diagonally into triangles.
Repeat the process for the remaining bread slices, adding a little oil to the tawa for each toast.
Serve the Tawa Bread Toast immediately while hot and crispy with tomato ketchup, mint chutney, or a cup of hot masala chai.
