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Saag paneer omelette recipe
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3 ratings
Give omelettes an Indian makeover with this spinach and paneer recipe that has the gentle, warming heat of ginger and turmeric. Ready in just 20 minutes and served with a refreshing cucumber yogurt, it makes an easy midweek dinner for two. See method
Ingredients
- 1 tsp olive oil
- 100g paneer, cut into small cubes
- 1 garlic clove, crushed
- 1 tsp finely grated ginger
- 1 tsp mustard seeds
- 150g baby spinach
- 4 eggs
- 4 tbsp milk
- 1 tsp turmeric
- 20g butter
- 50g cucumber, finely diced
- 100g low-fat yogurt (optional)
- 50g mixed salad leaves, to serve
Each serving contains
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Energy
1905kj
458kcal
23%
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Fat
38g
54%
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Saturates
18g
88%
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Sugars
4g
4%
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Salt
1.3g
21%
of the reference intake
Carbohydrate 4.1g
Protein 28.9g
Fibre 1.9g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a nonstick, 20cm ovenproof frying pan over a medium heat. Fry the paneer for 3 mins until golden; transfer to a plate. Cook the garlic, ginger and mustard seeds in the pan for 1 min until the seeds start to pop. Add the spinach, wilt for 1 min, then mix with the paneer.
- Keeping the pan over a medium heat, break 2 eggs into a bowl, add half the milk, half the turmeric and some seasoning. Beat with an electric whisk for 3 mins until it doubles in volume and is frothy.
- Melt half the butter in the pan, then add the egg. Use a spatula to bring in the edges of the omelette, so it starts to set. Cook for 2 mins.
- Spoon half the paneer and spinach mix over one half of the omelette; transfer to the oven for 2 mins to puff up and set the top.
- While it cooks, mix the cucumber and yogurt with some seasoning.
- Fold the omelette in half to cover the filling. Repeat to make the second omelette. Serve with the cucumber yogurt and salad leaves.
See more Vegetarian recipes