India Paneer Cheese Scramble
Paneer, a cheese made from buffalo milk, is India’s favorite cheese. Many families make their own because the process for separating curdled milk solids from liquid whey is simple. Paneer does not melt, and readily blends with other flavors, resulting in a toothsome, velvety smoothness. This recipe can be served as part of an appetizer or cold platter, or with basmati rice or naan. Recipe Servings: Serves 4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 pound (453 g) paneer, coarsely crumbled
- 1 Tbsp (15 ml) butter or ghee (clarified butter)
- 1 tsp (5 ml) black peppercorns
- 1 tsp (5 ml) mustard seeds
- 1 tsp (5 ml) cumin seeds
- 1 tsp (5 ml) coriander powder
- 1 tsp (5 ml) chopped ginger
- 1 cup chopped (150 g) onion
- 1/2 cup (100 g) chopped tomato
- 1 teaspoon (5 ml) salt
- 1/4 cup (15 g) chopped cilantro
- 1/4 cup (5 g) chopped mint
Directions
- Heat oil on high, add peppercorns, mustard, coriander, and cumin seeds (seeds will pop).
- Add ginger, onion, and tomato. Sauté for 3 minutes, still on high heat. Add salt.
- Add paneer, mix well, and lower heat to medium. Cook for 6 minutes until the paneer turns golden.
- Add cilantro and mint. Serve warm with yogurt and flatbread (such as naan).
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