Mouthwatering Indian Breakfast Platter: Masala Omelette, Paneer Bhurji, and Spiced Potatoes

Allergens

Eggs, Dairy (Paneer)

Ingredients

• 4 large eggs
• 10 oz paneer, crumbled
• 2 medium potatoes, diced
• 1 small onion, chopped
• 1 green chili, chopped
• 1/2 cup cilantro, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1 tsp coriander powder
• Salt, to taste
• 3 tbsp oil
• Toasted naan or roti, for serving

Instructions

1. In a large mixing bowl, whisk together the eggs with salt and turmeric powder. Set aside.
2. In a separate pan, heat 2 tbsp of oil over medium heat. Add diced potatoes, garam masala, coriander powder, and salt. Cook until potatoes are tender and golden brown. Set aside.
3. In another pan, heat 1 tbsp of oil over medium heat. Add chopped onion and green chili. Sauté until the onion is translucent.
4. Add crumbled paneer to the pan with sautéed onions and green chili. Cook for about 3 minutes or until paneer is lightly browned and crispy.
5. Stir in cilantro, adjust salt if needed, and remove from heat. Set aside.
6. In a non stick pan, pour half of the egg mixture and cook over low medium heat until set. Flip and cook on the other side for 1 minute. Repeat with the remaining egg mixture to make two masala omelettes.
7. Fold the omelettes in half and transfer to plates. Arrange potatoes, paneer bhurji, and a sprinkle of cilantro on top of each omelette. Serve hot with toasted naan or roti.

Chef’s Insight

The combination of flavors and textures in this dish creates a truly satisfying Indian breakfast experience. Experiment with different spices to create your own unique twist on this classic meal.

Notes

Ensure you use non-stick pans to make the omelettes. You can also add vegetables such as bell peppers or tomatoes to the paneer bhurji for extra nutrition.