India Paneer Scramble
Paneer, 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 it readily blends with other flavors. This recipe can be served as part of an appetizer or cold platter, or with basmati rice or naan.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 ml) butter or ghee
- 1 tsp (5 ml) black peppercorns
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) mustard seeds
- 1 tsp (5 ml) cumin seeds
- 1 tsp (5 ml) chopped ginger
- 1 cup chopped (150 g) onion
- ½ cup (100 g) chopped tomato
- 1 tsp (5 ml) salt
- 1 lb (453 g) paneer, coarsely crumbled
- ¼ cup (15 g) chopped cilantro
- ¼ cup (5 g) chopped mint
Directions
- Add butter or ghee to a heavy-bottomed pan and heat on high. Add peppercorns, ground coriander, and mustard and cumin seeds. (The seeds will pop.)
- Add ginger, onion, and tomato. Sauté for 3 minutes, still on high heat.
- Add salt and paneer, mix well, and lower heat to medium. Cook for 6 minutes until the paneer turns golden.
- Add cilantro and mint and serve warm with yogurt and basmati rice or flatbread such as naan.
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