Punjabi Tandoori Paneer Omelette Curry Recipe

About this recipe

Punjabi Tandoori Paneer Omelette Curry is a delightful fusion dish that combines the smoky flavors of marinated paneer with the soft, fluffy texture of a spiced omelette, all cooked in a rich tomato-onion-based curry. This medium-spiced dish is protein-packed, perfect for muscle gain, and ideal for a hearty breakfast that caters to a united family. The warmth of Indian spices like cumin, coriander, and garam masala is balanced with creamy yogurt to create a dish that feels comforting yet indulgent. Serve it with fresh naan or steamed rice for a complete meal.

Ingredients

• 200 g Paneer
• 6 pcs White Eggs
• 200 g Dahi
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• 100 g Unsalted Butter
• 100 g Coriander Leaves
• medium Chilli Green Long
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Marinate the paneer cubes in a mixture of 1/2 cup yogurt, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and a pinch of salt. Let it sit for 15 minutes.
2. 2. Heat 1 tbsp oil in a pan and lightly grill the marinated paneer cubes until golden and smoky. Remove and set aside.
3. 3. In a bowl, whisk the eggs with a pinch of salt and the chopped green chilies. Heat 1 tbsp oil in a non-stick pan and make two omelettes. Slice them into strips and set aside.
4. 4. Heat 1 tbsp butter in a large pan. Add cumin seeds and let them splutter, then add the ginger-garlic paste and sauté until fragrant.
5. 5. Add the chopped onions and cook until golden brown. Stir in the tomato puree, coriander powder, and remaining turmeric powder. Cook until the oil separates.
6. 6. Lower the heat and add the remaining 1/2 cup yogurt, stirring continuously to prevent curdling. Add garam masala and adjust salt to taste.
7. 7. Add the grilled paneer cubes and omelette strips to the curry. Simmer for 5-7 minutes to allow the flavors to blend.
8. 8. Garnish with fresh coriander leaves and serve hot with naan or steamed rice.