Egg and paneer curry

By • April 26, 2016 0 Comments

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Author Notes: “Paneer is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghani, and Bangladeshi cuisines. It is a 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 Wikipediaanka

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Serves 4

  • 6 hard boil eggs
  • 10 ounces paneer cut in to 1 inch cubes
  • 3 tablespoons coconut oil
  • 2 tablespoons curry powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon turmeric, powder
  • 1 teaspoon coriander, powder
  • 1 teaspoon cumin, powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup 35 % cream
  • Handful fresh cilantro
  1. Boil, cool in ice water and peel the eggs. Cut in half and keep on the side.
  2. Cut paneer in to 1 inch cubes and keep on the side.
  3. Heat coconut oil in a pan; add curry, turmeric powder, chili powder, coriander powder, cumin powder, salt and pepper.
  4. Fry for 30-60 second, add cream and let boil for 2-3 minutes.
  5. Add boiled eggs and paneer cubes, mix it gently. Heat through for 4-5 minutes.
  6. Serve with rice and fresh cilantro.

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