Crumbled Paneer Scramble
This quick and flavorful Crumbled Paneer Scramble offers a delicious low-carb, high-protein vegetarian alternative to traditional scrambled eggs, perfect for a satisfying breakfast or light meal.
For 2 servings
Prepare your ingredients: Crumble the paneer into small pieces. Finely dice the onion and tomato. Chop the green chili and fresh cilantro.
Heat the oil: In a non-stick pan or skillet, heat the ghee or vegetable oil over medium heat. Add the diced onion and green chili. Sauté for 3-4 minutes until the onions become translucent and slightly softened.
Add aromatics: Stir in the ginger-garlic paste and cook for another minute until fragrant, ensuring it doesn't burn.
Cook tomatoes: Add the diced tomatoes to the pan. Cook, stirring occasionally, for 3-5 minutes until they soften and release their juices, forming a pulpy mixture.
Introduce spices: Reduce the heat to low. Stir in the turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant. If the mixture seems too dry, add a tablespoon of water to prevent sticking.
Incorporate paneer: Add the crumbled paneer and salt to the pan. Gently mix everything together, ensuring the paneer is evenly coated with the spices and vegetables.
Gentle cook: Increase the heat to medium-low and continue to cook for 3-5 minutes, stirring occasionally. Be careful not to overcook the paneer, as it can become rubbery. The goal is for the paneer to be heated through and to absorb the flavors.
Finish and serve: Remove the pan from the heat. Stir in the fresh chopped cilantro and a squeeze of fresh lime juice. Taste and adjust salt if necessary. Serve hot immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Avoid overcooking the paneer: Paneer can become rubbery if cooked for too long. Cook just until it's heated through and coated with the spices.
- 2Adjust spice level: For more heat, add an extra green chili or a pinch more red chili powder. For a milder version, omit the green chili and use paprika instead of red chili powder.
- 3Use fresh ingredients: Freshly diced tomatoes and cilantro make a significant difference in the flavor profile. Opt for ripe, firm tomatoes.
- 4Serve immediately: This scramble is best enjoyed fresh off the pan. The textures and flavors are most vibrant when hot.
Adapt it for your goals.
Vegetable Boost
Add finely chopped bell peppers, green peas, or spinach along with the tomatoes for added nutrition and texture. Sauté harder vegetables earlier with onions.
Creamy IndulgenceCreamy Indulgence
For a richer, creamier scramble, stir in 1-2 tablespoons of heavy cream or full-fat milk at the very end, just before adding cilantro and lime juice.
Egg & Paneer FusionEgg & Paneer Fusion
For a unique twist, whisk 1-2 eggs and pour them into the pan after the paneer has cooked for a few minutes. Scramble gently with the paneer until the eggs are set.
Why this is on our healthy list.
High Protein Content
Paneer is an excellent source of protein, essential for muscle building, repair, and overall satiety, making this a very filling breakfast.
Low Carbohydrate
This dish is naturally low in carbohydrates, making it suitable for those following low-carb or ketogenic diets, helping to maintain stable blood sugar levels.
Rich in Vitamins and Minerals
With tomatoes, onions, and various spices, the scramble provides a good source of vitamins (like Vitamin C and K), antioxidants, and minerals, contributing to overall health.
Frequently asked questions
While best enjoyed fresh, you can prepare the base (sautéed onions, tomatoes, and spices) ahead of time and store it in the refrigerator. When ready to eat, reheat the base and then add the crumbled paneer to cook for a few minutes.
