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Shivani’s Scrambled Paneer served with Naan

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  • Author: The Kilted Chef
  • Yield: Serves 2


Units Scale
  • 4 tbsp (60 ml) Cooking oil
  • 2/3 cup (100 g) Chopped onion
  • 1 tsp Shivani’s Kitchen Curry Masala
  • 1/4 tsp Chili powder
  • 2/3 cup (100 g) Chopped tomato
  • 1/3 cup (80 ml) Water
  • 1 cup (200 g) Shivani’s Kitchen Paneer (200 g)
  • 1/4 tsp Shivani’s Kitchen Garam Masala
  • Salt to taste


  1. In a large skillet on medium heat, add the vegetable oil till it starts to shimmer.
  2. Saute the onions till they start to brown and add Shivani’s Curry Masala and chili powder and stir.
  3. Add chopped tomatoes and water and bring to a good simmer. Then add Shivani’s Paneer, crumble it, and bring to a simmer.
  4. Finish with Shivani’s Garam Masala and salt to taste. Reduce and serve with Naan.


  • Category: Entrees, one dish, recipes, What's For Dinner, recipes