Paneer Scramble with Roti
A protein-packed Indian breakfast, quick, flavorful, and satisfying.
⏱️ 25 min🍽️ Serves 1
🔥 385 kcal💪 19g protein🍚 38g carbs🥑 17g fat🌾 4g fibreper serving
📲 Share
servings
Ingredients
- 🧀200 g paneer
- 🧅1 onion
- 🍅1 tomato
- 🫑½ bell pepper
- 🧄1 tsp ginger-garlic paste
- 🌻2 tbsp cooking oil
- 🌱½ tsp cumin seeds
- 🟠½ tsp turmeric powder
- 🌶️½ tsp red chili powder
- 🌿½ tsp garam masala
- 💧¼ cup water
- cilantro2 tbsp fresh coriander, chopped
- 🧂½ tsp salt
- रोटी4 rotis
Pro tips
- For a spicier kick, add a chopped green chili along with the ginger-garlic paste.
- You can add a dash of milk or cream at the end for a richer, creamier texture.
- Ensure the paneer isn't overcooked; it can become rubbery if cooked for too long.
Method
- 1Crumble the paneer into small pieces and set aside.
- 2Chop the onion, tomato, and bell pepper finely.
- 3Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- 4Add chopped onion and sauté until translucent. Stir in ginger-garlic paste and cook for 1 minute.
- 5Add chopped bell pepper and tomato, cook until soft. Mix in turmeric, red chili powder, garam masala, and salt.
- 6Pour in water, cover, and simmer for 2-3 minutes until the masalas blend well.
- 7Add the crumbled paneer and mix gently. Cook for another 3-4 minutes, allowing flavors to meld.
- 8Garnish with fresh coriander.
- 9Serve hot with rotis.