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Serves
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Ingredients
  • 4 crumpets
  • 25 g butter
  • 1 tsp garam masala
  • 150 g Paneer cubed
  • 1 tsp cumin seeds
  • 5 curry leaves
  • 2 garlic cloves
  • 1 shallot
  • 1 1cm piece of fresh ginger
  • ½ tsp ground cinammon
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp dried chilli flakes
  • 1 tsp ground coriander
  • 1 bay leaf
  • 5 curry leaves
  • 1 tomato
  • 1 tsp cider vinegar
  • 2 tsps butter
  • salt and pepper
  • 2 eggs
  • fresh chilli slices
  • chilli oil
  • 1 tsp garam masala
Garam Masala Butter Crumpets with Paneer Chilli Masala Garam Masala Butter Crumpets with Paneer Chilli Masala
Garam Masala Butter Crumpets with Paneer Chilli Masala
and a fried egg

A vegetarian alternative brunch dish with plenty of spice

Prep 45 minutes
Total 45 minutes
  • Start by making the curry paste .. add garlic, ginger, shallot, tomato, a splash of veg oil to a blender then add a pinch of salt, ground cumin, cinammon, garam masala, ground coriander, chilli powder, dried chilli's and curry leaves blitzing into a paste.
  • Heat some oil in a pan adding the remaining curry leaves and some cumin seeds, toast the paneer all over so it's golden brown, remove from the pan
  • Add the paste to the pan and fry for 5 mins before adding the paneer back in with a cup of water and some seasoning allow to simmer on a medium heat
  • For the crumpets simply heat butter in a pan with a tea spoon of garam masala and fry on both sides until golden and crisp
  • Fry your eggs slowly in butter
  • To finish off the paneer masala add the fresh coriander a teaspoon of butter and teaspoon of cider vinegar
  • serve all together with a drizzle of chilli oil, fresh chillis and more coriander
Garam Masala Butter Crumpets with Paneer Chilli Masala
and a fried egg

A vegetarian alternative brunch dish with plenty of spice

favorite
print
rate
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 4 crumpets
  • 25 g butter
  • 1 tsp garam masala
  • 150 g Paneer cubed
  • 1 tsp cumin seeds
  • 5 curry leaves
  • 2 garlic cloves
  • 1 shallot
  • 1 1cm piece of fresh ginger
  • ½ tsp ground cinammon
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp dried chilli flakes
  • 1 tsp ground coriander
  • 1 bay leaf
  • 5 curry leaves
  • 1 tomato
  • 1 tsp cider vinegar
  • 2 tsps butter
  • salt and pepper
  • 2 eggs
  • fresh chilli slices
  • chilli oil
  • 1 tsp garam masala

  • Start by making the curry paste .. add garlic, ginger, shallot, tomato, a splash of veg oil to a blender then add a pinch of salt, ground cumin, cinammon, garam masala, ground coriander, chilli powder, dried chilli's and curry leaves blitzing into a paste.
  • Heat some oil in a pan adding the remaining curry leaves and some cumin seeds, toast the paneer all over so it's golden brown, remove from the pan
  • Add the paste to the pan and fry for 5 mins before adding the paneer back in with a cup of water and some seasoning allow to simmer on a medium heat
  • For the crumpets simply heat butter in a pan with a tea spoon of garam masala and fry on both sides until golden and crisp
  • Fry your eggs slowly in butter
  • To finish off the paneer masala add the fresh coriander a teaspoon of butter and teaspoon of cider vinegar
  • serve all together with a drizzle of chilli oil, fresh chillis and more coriander