Follow these steps for perfect results
Coriander Leaves
finely chopped
Salt
to taste
Black Peppercorns
coarsely pounded
Green Chillies
finely chopped
Garlic
finely chopped
Onion
finely chopped
Sunflower Oil
for cooking
Eggs
beaten
Paneer
crumbled
Heat a skillet over medium heat and add sunflower oil.
Sauté the chopped garlic, green chilies, and onions until the onions become translucent.
Add the crumbled paneer and sauté for a few minutes.
Beat the eggs in a separate bowl and add them to the pan.
Let it rest for 10 seconds, then begin to scramble the eggs.
Season with salt and pepper to taste.
Cook the eggs to your desired consistency (soft or fully cooked).
Garnish with finely chopped coriander leaves and serve immediately.
Expert advice for the best results
Adjust the amount of green chilies to your spice preference.
Use fresh paneer for the best flavor.
Do not overcook the eggs to keep them soft and creamy.
Everything you need to know before you start
5 mins
Can chop ingredients ahead of time.
Serve hot, garnished with coriander leaves.
Serve with toast or roti.
Serve with a side of fresh fruit.
Complements the spices.
Cooling and refreshing.
Discover the story behind this recipe
A popular breakfast dish in Parsi cuisine, often served during special occasions.
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