Last night I made another small batch of paneer, this time infused with curry leaves and dried fenugreek leaves (kasoori methi). Other than a few photos I won’t go into an explanation of the process as I have covered that here, here and here.
This morning I fried the paneer in a skillet along with a couple small green chilis.
When the paneer was nicely browned I finely chopped the chilis and added them, the paneer and beaten eggs into an oiled skillet. It started on the stovetop but I could see that the eggs would flip well so I transferred them to the oven.
…and this was breakfast. Of the flavor infused paneers I have made the curry leaf and the basil are my favorites.