Creamy Tawa Paneer Breakfast Bowl Recipe

About this recipe

Indulge in a wholesome Creamy Tawa Paneer Breakfast Bowl, a delightful combination of soft paneer cubes tossed in medium-spiced creamy tomato gravy, served over a bed of hearty spiced quinoa and topped with fresh herbs. This dish is crafted to provide a balanced, protein-packed start to your day, perfect for a sedentary lifestyle with muscle gain goals. The traditional Indian flavors of cumin, coriander, and garam masala are beautifully balanced, making it both nourishing and satisfying for the whole family.

Ingredients

• 200 g Paneer
• 100 g Quinoa
• 500 g Tomato - Hybrid
• 500 g Onion
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• 250 ml Olive Oil
• - Fresh Cream
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the quinoa thoroughly, then cook it according to package instructions. Once cooked, fluff with a fork and set aside.
2. 2. Heat 1 tbsp oil in a pan, add the cumin seeds, and let them splutter. Add the chopped onion and sauté until golden brown.
3. 3. Stir in the ginger-garlic paste and cook for 1-2 minutes until aromatic. Add the tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
4. 4. Reduce the heat and stir in the yogurt, mixing well to ensure it doesn’t curdle. Add the cream and garam masala, cooking for another 2-3 minutes until the gravy is rich and creamy.
5. 5. Add the paneer cubes to the gravy and gently simmer for 4-5 minutes, ensuring they are well coated with the sauce.
6. 6. In another pan, heat the remaining 1 tbsp oil and lightly toss the cooked quinoa with a pinch of garam masala and salt for added flavor.
7. 7. Assemble the dish by placing a generous portion of spiced quinoa in a bowl, topping it with the creamy paneer gravy, and garnishing with fresh coriander leaves. Serve warm.