Paneer Egg Pancake - Quick View Click for Full View 40 mins. 16
Description:
Maxican Seasoning In Paneer Bell Pepper Egg Pancake
Preparation:
1) Finely crush Green Chilies
2) Finely chop Onion, Tomato, Yellow Bell Pepper, Red Bell Pepper and Paneer.
3) In mixing bowl, blend 3 Eggs, Salt & Crushed Green Chilies well.
Cooking:
1) On medium flame, heat Oil in deep pan.
2) Add Ginger Paste, Chopped Tomato, Yellow Bell Pepper, Red Bell Pepper & Salt.
3) Mix well and Cover & Cook for approx 3 mins.
4) TURN ON LOW FLAME.
5) Add Chopped Paneer, Maxican Seasoning, Red Chilli Powder, Fennel Powder and mix thoroughly.
6) Spread in pan evenly and pour Egg mixture slowly & spread evenly.
7) Cover & Cook for approx 3 mins.
8) Add 10 gm Salted Butter on edges and cook until little crispy at bottom side.
9) Flip over Pancake in flat pan and add 10 gm butter on edges.
10) Cook until little crispy at bottom side and TURN OFF FLAME.
11) Flip over Pancake in deep pan and remove on chopping board.
Serve For: 2 Person
Total cooking time: 40 mins.
Garnishing:
Grate Cheese evenly and cut into Slices.
Ingredients Quantity Add to Cart
Chopped Tomatoes 80 Gms
Cottage Cheese ( Paneer ) 60 Gms
Chopped Onion 50 Gms
Yellow Bell Pepper 30 Gms
Red Bell Pepper 30 Gms
Egg 3 Piece
Cheese 25 Gms
Salted Butter 20 Gms
Green Chilies 10 Gms
Oil 1 Tablespoon
Ginger Paste 1 Teaspoon
Maxican Seasoning 1 Teaspoon
Red Chilli Powder 0.5 Teaspoon
Fennel Powder 0.25 Teaspoon
Salt As Required to Taste
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