Author Notes
“Paneer is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghani, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.” From Wikipedia —anka
Ingredients
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6
hard boil eggs
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10 ounces
paneer cut in to 1 inch cubes
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3 tablespoons
coconut oil
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2 tablespoons
curry powder
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1/2 teaspoon
chili powder
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1 teaspoon
turmeric, powder
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1 teaspoon
coriander, powder
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1 teaspoon
cumin, powder
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1 teaspoon
sea salt
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1/2 teaspoon
freshly ground black pepper
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1 cup
35 % cream
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Handful fresh cilantro
Directions
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Boil, cool in ice water and peel the eggs. Cut in half and keep on the side.
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Cut paneer into 1-inch cubes and keep on the side.
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Heat coconut oil in a pan; add curry, turmeric powder, chilli powder, coriander powder, cumin powder, salt and pepper.
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Fry for 30-60 second, add cream and let boil for 2-3 minutes.
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Add boiled eggs and paneer cubes, mix it gently. Heat through for 4-5 minutes.
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Serve with rice and fresh cilantro.
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