So easy to prepare and they make for a lovely appetizer or side for dinner especially when served with a salsa or chutney, an Indian dal soup and some savory flatbreads. They also happen to be an excellent brunch or breakfast choice. Feel free to adjust the spicing according to your preference and by all means include more chilies or jalapenos because when you bake them in the oven, considering the egg and cheese component, the heat is really rather tempered.
I was in a hurry, so for a quick topping for the muffins, I pulled some of my trusty "fire paste" out of the fridge, put about a teaspoon of the blend into a small sauce pan with a chopped tomato and a bit of salt and simmered that mixture until thickened because I wanted a bit more of a kick as an option for my dinner guests. No complaints from dining companions nor the cook for that matter.
|Paneer Mushroom Egg Muffins|
|Recipe by Lisa Turner|
Adapted from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen
Published on November 6, 2012
Creamy and lightly spiced egg and paneer cheese muffins with mushrooms
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More paneer and mushroom goodness from Lisa's Kitchen:
Paneer Mushroom Masala
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Wild Mushroom and Paneer Pilaf with Urad Dal
Paneer Cheese and Vegetables in a Creamy Gravy
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