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Paneer Scramble

This paneer scramble is a hearty, egg-like breakfast dish that uses creamy paneer as the main ingredient. Cooked with fragrant spices, sautéed vegetables, and finished with fresh herbs, it develops a golden, slightly crispy exterior with a soft, tender interior. The final dish offers a rich, satisfying texture that mimics scrambled eggs, perfect for a quick, vegetarian start to the day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 200 grams paneer cut into small cubes
  • 1 tablespoon olive oil or neutral oil
  • 1/4 cup diced onions
  • 1/4 cup diced bell peppers
  • 1/2 teaspoon cumin ground
  • 1/4 teaspoon turmeric
  • 1 pinch chili flakes optional, for heat
  • 2 eggs or tofu for vegan
  • salt to taste salt
  • pepper to taste black pepper
  • 2 tablespoons chopped cilantro or green onion
  • 1 teaspoon lemon juice optional, for brightness

Equipment

  • Non-stick or cast iron skillet
  • Spatula
  • Small bowl
  • Knife
  • Cutting board

Method
 

  1. Crack the eggs into a small bowl and whisk until smooth. Set aside.
  2. Heat the skillet over medium heat and add the olive oil, waiting until it shimmers slightly with a gentle aroma.
  3. Add the diced onions and bell peppers to the pan. Sauté for 2-3 minutes, stirring gently until fragrant and slightly softened, with a sizzling sound.
  4. Sprinkle in the cumin, turmeric, and chili flakes, stirring for about 30 seconds until the spices release their aroma and the oil turns a warm golden color.
  5. Add the paneer cubes to the skillet. Cook for 3-4 minutes, stirring gently, until they turn lightly golden and develop a slight crispy exterior.
  6. Push the paneer and vegetables to one side of the pan. Pour the beaten eggs into the cleared space, letting them sit for about 20 seconds until they start to set.
  7. Gently scramble the eggs with your spatula, breaking them into small curds, and cook for another 1-2 minutes until just set but still moist.
  8. Mix everything in the pan, ensuring the paneer, eggs, and vegetables are evenly combined. Season with salt and pepper to taste and cook for an additional minute to meld flavors.
  9. Remove from heat and stir in chopped cilantro and a squeeze of lemon juice if using, for a fresh, bright finish.
  10. Serve immediately while hot, garnished with extra herbs if desired. Enjoy your creamy, golden paneer scramble with toast or flatbread.