Creamy Mashed Potato and Paneer Tikka Scrambled Eggs Indian Vegetarian Breakfast Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large potatoes
• 10 oz paneer (Indian cottage cheese), cubed
• 8 large eggs
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 green chili, finely chopped
• 1 tsp ginger, grated
• 1 tsp garlic, minced
• 1 tbsp coriander leaves, chopped
• Salt to taste
• Black pepper to taste

Instructions

1. Boil the potatoes in water until they're tender. Peel and mash them when they're cool enough to handle. Set aside.
2. In a pan, heat oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add chopped onions and cook until they turn golden brown.
4. Add ginger, garlic, green chili, and cook for another minute.
5. Stir in the finely chopped tomatoes and cook until they become soft.
6. Add paneer cubes to the pan and cook for 3 4 minutes, or until they turn golden brown. Season with salt and black pepper.
7. In a separate bowl, whisk eggs until well combined. Season with salt and black pepper.
8. Combine mashed potatoes and scrambled eggs in a large mixing bowl. Mix well.
9. Gently fold in the paneer mixture into the potato egg mix.
10. Serve hot on a plate, garnished with fresh coriander leaves.

Chef’s Insight

For an extra touch, sprinkle some cayenne pepper or red chili flakes for added heat.

Notes

Feel free to adjust the spice levels according to your taste.