Delightful Gluten-Free Indian Fusion Breakfast: Spicy Paneer Bhurji & Quinoa Upma

Allergens

Dairy (Paneer)

Ingredients

• 200g paneer (cubed) 1 cup quinoa (uncooked) 1 large onion (finely chopped) 1 medium tomato (chopped) 2 green chilies (chopped) 1 tsp cumin seeds 1/4 cup coriander leaves (chopped, for garnish) 1/4 cup cilantro leaves (chopped, for garnish) Salt to taste 2 tbsp ghee or oil 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp garam masala powder 1/4 tsp asafoetida (hing)

Instructions

1. a. Cook the quinoa according to package instructions and set aside. b. Heat 1 tbsp of ghee or oil in a pan, add cumin seeds, and let them sizzle for a few seconds. c. Add paneer cubes and fry until golden brown. Remove from pan and set aside. d. In the same pan, add another tbsp of ghee or oil, asafoetida, and green chilies. Sauté for a minute. e. Add onions and sauté until they turn translucent. f. Add tomatoes and cook until they soften and release water. g. Add turmeric powder, red chili powder, and garam masala powder. Mix well and cook for 1 2 minutes. h. Gently stir in the cooked quinoa and paneer cubes. Mix well and cook for another 3 4 minutes. i. Adjust salt to taste and garnish with coriander leaves and cilantro leaves before serving.

Chef’s Insight

Balance flavors with the right mix of spices and ingredients

Notes

Serve hot with a refreshing beverage like green tea or lassi