Mouthwatering Vegetarian Indian Breakfast: Creamy Paneer Bhurji & Crispy Aloo Tikki with Tangy Mint Chutney

Allergens

Contains no common allergens unless specified.

Ingredients

• 200 grams paneer (cottage cheese), crumbled
• 4 medium potatoes, peeled and grated
• 1 small onion, finely chopped
• 1 cup tomato, diced
• 2 green chilies, chopped
• 1/2 cup cilantro, chopped
• 1/4 cup mint leaves, chopped
• 1 tablespoon ginger, minced
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 2 tablespoons oil
• Salt, to taste

Instructions

1. In a large pan, heat oil over medium heat and add cumin seeds.
2. Once the seeds begin to crackle, add the onion and ginger. Sauté until the onion turns golden brown.
3. Add the tomatoes, green chilies, turmeric powder, coriander powder, and red chili powder. Cook for 3 4 minutes until the mixture thickens.
4. Stir in the crumbled paneer and cook for another 2 3 minutes to absorb flavors.
5. In a separate pan, heat oil and add the grated potatoes to form small round patties (Aloo Tikki). Fry until golden brown on both sides.
6. Remove the Aloo Tikki from the pan and set aside.
7. In a blender, blend together mint leaves, cilantro, and green chilies with some water to create a smooth mint chutney.
8. Arrange the Paneer Bhurji, Aloo Tikki, and mint chutney on a plate in an appealing manner, garnished with fresh cilantro leaves.

Chef’s Insight

The combination of flavors in this dish makes it a perfect start to your day, providing both taste and energy.

Notes

This recipe is versatile, allowing for customization based on personal preference.