Creamy Scrambled Paneer

A very nourishing alternative to eggs for breakfast, or part of lunch or dinner.

In preparation make the cheese, it only takes 5 minutes and is a cooking ‘miracle’ (see  ‘How to make Fresh Paneer’ in the video series).

Blanch the snow peas in a cup of boiling water for 5 minutes and drain and keep aside.

  • step 1

    Heat ghee, add cumin seeds and ‘hing’ (optional) and gently fry until fragrant.

  • step 2

    Add  the chopped peppers  and ginger and saute gently until softened a little.

    (note: you could also use skinned and chopped tomatoes, as pictured).

  • step 3

    Now add the fresh paneer (from 1 litre of milk)and the spices and gently mix through. When warmed and beautifully yellow, add the blanched snow peas.

    And add some freshly grated black pepper (if you have long pepper, it is truly wonderful).

  • step 4

    And garnish with fresh coriander ( or baby spinach leaves).

    Serve on a warm plate, perhaps with a piece of toast for breakfast and fresh tomato, or with rice and steamed gingered broccoli for lunch or dinner.