Paneer Scramble

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A quick and flavour-packed paneer scramble with warm spices, fresh herbs, and soft, crumbled cheese, perfect served with golden parathas and a squeeze of lemon.

Ingredients

• ½ tsp cumin seeds
• ½ tsp fennel seeds
• 2 tbsp ghee
• 4 curry leaves
• 1 small red onion, finely diced
• 1 green chilli, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tomatoes, deseeded and chopped
• ¼ tsp red chilli powder
• ¼ tsp turmeric
• 1 tsp garam masala
• Salt, to taste
• ¼ cup coriander, chopped, plus extra for garnish
• Lemon wedges, to serve
• 4 paneer onion parathas, to serve

Method

1. Soak the paneer in hot water in a bowl while you prepare the rest of the ingredients.
2. Heat a large frying pan over medium-high heat. Add cumin and fennel seeds and cook for 1 minute. Add 1 tbsp of the ghee and curry leaves. Cook, stirring for 1 minute. Add red onion and green chilli and cook stirring for 2 minutes.
3. Add ginger paste and garlic paste, tomatoes, red chilli powder, turmeric and garam masala. Cook, stirring for 2 minutes or until the tomatoes soften and the spices are aromatic.
4. Crumble in the soaked paneer and cook for 2 minutes. Turn off the heat and stir through coriander.
5. In a separate pan, heat the other tbsp of ghee over medium-high heat and cook the parathas until golden on both sides. Cut into quarters.
6. Serve the paneer scramble in bowls with paratha on the side. Garnish with extra coriander and serve with lemon wedges.