Paneer, a perfect breakfast food refers to the indigenous variety of rennet-coagulated, small-sized, soft cheese. It acts as a superfood for you. From morning breakfast to the candlelight dinner, paneer can always make your day. Paneer is a type of fresh cheese that can be easily made at home. Today, here we are guiding you with some best paneer recipes for breakfast which can be made on a quick basis and healthier for you as well.

Paneer Cheese Toast

Duration – 20 minutes (5 minutes for preparation and 15 minutes for cooking)

Ingredients –

• ¼ cups crumbled paneer (240 ml cup)
• ½ tbsp cumin
• 1 onion (chopped)
• 1 green chilli (chopped)
• 1 tomato (chopped)
• 1 tbsp oil
• ½ tbsp garam masala
• ½ tbsp red chilli powder
• ¼ tsp turmeric powder
• ½ tbsp Kasuri methi
• 1 tbsp ginger garlic paste
• Bread – ¾ slice
• Butter – for toasting
• 150-200 gm mozzarella cheese (grated)
• Salt – as needed
• Coriander – as needed (chopped)
• Chutney or ketchup – for serving

Procedure –

• Heat a pan with oil and add cumin to it.
• When they begin to sizzle, add chillies, onions and saute them until the onions turn golden.
• Add ginger garlic paste and fry till unrefined smell goes away.
• Now, add tomatoes, turmeric and sprinkle salt as needed. Saute, until it turns mushy and spongy.
• Add garam masala, red chilli powder and then paneer. Mix them well.
• Add coriander, Kasuri methi and keep sauteing for a minute. Turned off the flame.
• Spread butter on one slide of bread and place it on a pan.
• Then add on hot paneer bhurji and grated cheese over the bread.
• Cover it with a lid and toast on low to medium heat until the cheese melts.
• Serve with green chutney or ketchup.

If you want to make it as a sandwich –

Add one more bread slice over the cheese and place it in a toaster. Served, when it will turn into gold.

Achaari paneer

(Duration 15 minutes)

Ingredients –

• Paneer – 1 cup (small cubes)
• fennel seeds – 1 tbsp
• mustard seeds – 1 tbsp
• fenugreek seeds – 1 tbsp
• cumin seeds – 1 tbsp
• Asafoetida
• Onion – 1 chopped
• Turmeric – 1 tbsp
• Chilli Powder – 1 tbsp
• Salt – as needed
• Coriander – 2-3 leaves
• Oil – For Frying

Procedure –

• Take a bowl and mix all seeds i.e. fennel, mustard, fenugreek, cumin and asafoetida one by one.
• Heat oil in another pan and add seed mixture to it.
• When they sizzle, add onions and saute till it turns pink.
• Now, add paneer, turmeric, chilli powder and stir for 2-3 minutes.
• Add coriander, salt and bring to a boil.
• Served with fresh coconut water or lime juice.

Stuffed Paneer Paratha –

(Duration 10 minutes)

Ingredients –

• Cottage cheese – 250g crumbled
• Green chilli – 3 (finely chopped)
• Coriander leaves – 2 tbsp (finely chopped)
• Onion – ¼ cup (finely chopped)
• Salt – to taste
• For the dough –
• Wheat flour – 1 cup (16 tbsp)
• Water – ¼ cup
• Oil – ¼ cup
• Wheat flour (for dusting) – ¼ cup (4 tbsp)

Procedure –

• For the dough – In a large bowl, mix flour and water to make a soft pliable dough. Set aside.
• In a medium bowl, mix together cottage cheese, green chilli, coriander, onion and salt. Divide the mixture into 8 portions and set aside.
• Make 8 equal sized balls out of the dough.
• Dust the dough with flour and roll into a medium circle and place the cheese stuffing and pinch all the edges towards the centre.
• Flatten the dough with hands, and roll out to thick parathas.
• Heat flat skillet and drizzle some oil. Cook the parathas on both sides over medium flame.

Serving –

Serve paneer parathas with some raita.

Enjoy the recipes and relish the taste.