Michelin-Star Gluten-Free Indian Breakfast Feast: Delectable Paneer Bhurji, Masala Potatoes, and Coconut Lime Dip

Allergens

Dairy (Paneer)

Ingredients

• 200 grams paneer (cottage cheese), crumbled
• 4 medium potatoes, diced
• 1 cup coconut milk
• 1/2 cup freshly squeezed lime juice
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• Salt to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions

1. In a medium sized pan, heat the olive oil over medium heat. Add the ginger and garlic, sautéing until fragrant, about 1 minute.
2. Add the crumbled paneer to the pan and cook until lightly browned, stirring occasionally, for approximately 4 minutes.
3. In a separate pan, boil the potatoes in water until tender, then drain and set aside.
4. In a large bowl, combine coconut milk, lime juice, turmeric, ground cumin, ground coriander, salt, and cooked potatoes. Mix well and adjust seasonings to taste.
5. Once the paneer is browned, add the spices from the pan to the potato mixture and stir until combined.
6. Plate the Paneer Bhurji alongside the Masala Potatoes and drizzle Coconut Lime Dip over both dishes. Garnish with fresh cilantro.

Chef’s Insight

The combination of flavors and textures in this dish is inspired by traditional Indian cuisine while adding a modern twist for an elevated breakfast experience.

Notes

For an added touch, serve on a bamboo tray for an authentic Indian dining experience.