Serves: 4
Total Calories: 1,424

1 cup Paneer Cheese (or store-bought), coarsely crumbled
2 tablespoons peanut oil
1 small onion, finely chopped
1 large tomato, finely chopped
1 to 2 fresh green chili pepper, such as serrano, minced with seeds
1 1/2 tablespoons peeled minced fresh ginger
1 teaspoon fresh lemon juice
1/8 teaspoon coarsely ground ajwain seeds
1/2 teaspoon salt, or to taste
6 large eggs, lightly beaten
1/4 cup finely chopped fresh cilantro, including soft stems
Freshly ground black pepper

1. Prepare the paneer cheese. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, tomato, and green chili peppers, stirring, until most of the tomato juices are dry, about 5 minutes. Mix in the paneer cheese, ginger, lemon juice, ajwain seeds, and salt, and stir about 1 minute. Transfer to a bowl.

2. To the same pan, add the eggs and cook over medium heat, stirring once or twice, until firm, about 2 minutes, or to desired doneness. Mix in the paneer cheese and cilantro. Transfer to a serving dish sprinkle some black pepper on top, and serve.

VARIATIONS: For a smoother scramble, blend together the eggs and paneer cheese in a food processor about 30 seconds, then make the dish.

Nutritional Facts:

Serves: 4
Total Calories: 1,424
Calories from Fat: 460

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