Golden Millet And Paneer Breakfast Bowl Recipe

Indian cuisine · 517 calories

Golden Millet and Paneer Breakfast Bowl recipe

About this recipe

Golden Millet and Paneer Breakfast Bowl is a delightful Indian-inspired dish that combines wholesome foxtail millet with creamy crumbled paneer and tender steamed peas. Infused with aromatic spices like cumin and turmeric, this breakfast bowl is not only flavorful but also incredibly nutritious. With 38g of protein and a healthy dose of fiber, it’s perfect for fueling your busy mornings. The fluffy millet provides a satisfying base, while the paneer adds creaminess and richness. Simple to prepare in just 35 minutes, this comforting dish is a great choice for a hearty and balanced start to your day. Serve it warm with a sprinkle of fresh coriander and a squeeze of lemon for a burst of freshness.

Ingredients

  • 500 g Whole Farm Premium Kangni/Foxtail Millet
  • 200 g Paneer
  • 500 g Frozen Peas
  • 500 g Desi Tomato (Tamatar)
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 250 ml Keya Lemon Juice

Instructions

  1. 1. Rinse the foxtail millet thoroughly under running water and set it aside to drain.
  2. 2. Heat 2 tablespoons of oil in a deep pan over medium heat and add cumin seeds. Let them splutter for a few seconds.
  3. 3. Add the finely chopped tomatoes and cook them for 4-5 minutes until they become soft and pulpy.
  4. 4. Stir in turmeric powder, red chili powder, and salt. Mix well to combine the spices with the tomatoes.
  5. 5. Add the rinsed millet to the pan and stir it gently to coat it with the spice mixture.
  6. 6. Pour in 2 cups of water and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 12-15 minutes until the millet is cooked and fluffy.
  7. 7. While the millet is cooking, steam the fresh peas for 5-7 minutes until tender. Set them aside.
  8. 8. Once the millet is cooked, fluff it gently with a fork and fold in the steamed peas and crumbled paneer.
  9. 9. Cook the mixture for another 2-3 minutes on low heat to warm through all the ingredients.
  10. 10. Remove the pan from heat and sprinkle the chopped coriander leaves and lemon juice over the top.
  11. 11. Serve the Golden Millet and Paneer Breakfast Bowl warm, garnished with a few extra coriander leaves if desired.