Breakfast

Paneer bhurji with peppers

Name: Paneer bhurji with peppers
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 8 oz Paneer; 3 oz Green bell pepper; 3 oz Tomato; 1¾ oz Onion; ¾ oz Ghee; Green chile and ginger, one chile and a thumb of ginger, both fine; Cumin seed, turmeric and garam masala, a teaspoon, a half and a half; Cilantro, a handful, chopped; Sea salt, to taste

Crumbled paneer behaves so much like scrambled egg that this is the breakfast to hand someone who has run out of patience with eggs, and it holds its texture in a lunchbox, which scrambled egg does not.

7gnet carbs

33gfat

23gprotein

415kcal

Per serving20 minServes 2

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Ingredients

For the whole dish · serves 2

Paneer8 oz
Green bell pepper3 oz
Tomato3 oz
Onion1¾ oz
Ghee¾ oz
Green chile and gingerone chile and a thumb of ginger, both fine
Cumin seed, turmeric and garam masalaa teaspoon, a half and a half
Cilantroa handful, chopped
Sea saltto taste

Method

6 steps · 20 minutes

Crumble the paneer between your fingers into rough pieces. Grated paneer turns to paste in the pan.
Pop the cumin seed in hot ghee, then the onion, ginger and chile until the onion is soft and gold.
Turmeric and garam masala in for 20 seconds only, then the pepper and tomato, and cook until the tomato has broken down.
Paneer in last, folded through for 2 minutes, just long enough to take up the spice and warm through.
Longer than that and paneer squeaks and tightens — it is already cooked, and everything here is only reheating it.
Salt at the end and a lot of cilantro over the top.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.