Tangy Kadhai Paneer And Millet Scramble Recipe

Indian cuisine · 290 calories

Tangy Kadhai Paneer and Millet Scramble recipe

About this recipe

Tangy Kadhai Paneer and Millet Scramble is a hearty and protein-rich breakfast dish that combines soft, flavorful paneer with the nutty goodness of millets. Cooked with a medley of fresh tomatoes, bell peppers, and aromatic spices, this dish brings a perfect balance of tanginess and warmth to your table. The millet scramble adds a wholesome, textured element, making it ideal for an active lifestyle and muscle gain goals. It’s a delightful and nutritious way to start your day, perfect for a family breakfast.

Ingredients

  • 200 g Paneer
  • 500 Grms Bajra Atta Millets Atta 500 Grms
  • 500 g Tomato - Hybrid
  • 500 g Capsicum Green
  • 500 g Onion
  • 200G Adrak Lasun Paste (200g)
  • 200 ml Mustard Oil
  • medium Chilli Green Long
  • 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. Soak the foxtail millet in water for 20 minutes, then rinse and cook in a pot with double the amount of water until soft. Fluff with a fork and set aside.
  2. 2. Heat 1 tbsp oil in a kadhai or wide pan on medium heat. Add cumin seeds and let them splutter, then add the ginger-garlic paste and sauté until fragrant.
  3. 3. Add the sliced onion and green chilies, cooking until the onions are translucent. Stir in the chopped tomatoes and cook until they soften and turn mushy.
  4. 4. Add the diced bell pepper, coriander powder, turmeric powder, red chili powder, and salt. Cook for 3-4 minutes until the bell peppers are slightly tender yet crunchy.
  5. 5. Add the paneer cubes and toss gently to coat them with the masala. Cook for another 2-3 minutes, then sprinkle garam masala and mix well. Remove from heat and set aside.
  6. 6. In a separate pan, heat 1 tbsp oil and add the cooked millet. Stir-fry for 2-3 minutes, seasoning lightly with salt if needed.
  7. 7. To serve, plate the millet scramble and top with the tangy kadhai paneer. Garnish with fresh coriander leaves and serve warm.