Ingredients
- 8 Hard-Boiled Eggs, Peeled and Halved
- 300 Grams Paneer (Indian Cottage Cheese), Cubed Shape
- 2 Large Onions, Finely Chopped
- 3 Tomatoes, Pureed
- 3 Green Chilies, Finely Chopped
- 2 tbsp Ginger-Garlic Paste
- 1/2 Cup Yogurt
- 1/4 Cup Cashews, Soaked in Water
- 1/4 Cup Milk
- 1/2 tbsp Turmeric Powder
- 1 tbsp Red Chilli Powder
- 1 tbsp Garam Masala
- 1 tbsp Cumin Powder
- 1 tbsp Coriander Powder
- Salt to taste
- Fresh Coriander Leaves for Garnish
- 4 tbsp Cooking Oil or Ghee
- Water as needed
Instructions
Prepare Ingredients
- Crumble the paneer and set it aside. Finely chop onion, tomatoes, and green chilies. Beat the eggs in a bowl and keep aside
Sauté Aromatics
- Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until translucent.
Add Ginger-Garlic Paste
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears
Add Tomatoes and Green Chilies
- Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and the mixture thickens.
Spice it Up
- Add turmeric powder, red chilli powder, garam masala, and salt. Mix well and cook for a couple of minutes.
Scramble the Eggs
- Push the cooked masala to one side of the pan and pour the beaten eggs onto the empty side. Scramble the eggs until they are cooked but still moist.
Combine with Paneer
- Once the eggs are cooked, mix them with the masala in the pan. Add crumbled paneer and gently mix everything together
Cook and Garnish
- Cook for a few more minutes until the paneer is heated through. Garnish with fresh coriander leaves
Serve
- Your Egg Paneer is ready! Serve it hot with roti, naan, or as a side dish.
Nutritional information on this site is generated via a plugin. We are not responsible for the accuracy of the plugin information.
Notes
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Nutrition
Calories: 300kcal | Carbohydrates: 13g | Protein: 23g | Fat: 20g | Cholesterol: 350mg | Sodium: 500mg | Fiber: 3g