Masala Scrambled Eggs with Crumbled Paneer

SERVES 6

2 tablespoons vegetable oil
1 small onion, chopped
1 large tomato, chopped
2 fresh green chiles, minced
1 tablespoon ginger, minced
1 tablespoon fresh lemon juice
Salt to taste
6 large eggs, lightly beaten
1 cup paneer cheese, coarsely crumbled
1 tablespoon fresh cilantro, chopped

Heat the oil in a large nonstick saucepan over medium-high heat and cook the onion, tomato, and green Chiles, stirring, until most of the tomato juices are dry, about 5 minutes. Mix in ginger, lemon juice and salt. Stir.

Add the eggs and cook over medium heat, stirring constantly, until fi rm, about 2 minutes.

Mix in the paneer cheese and cilantro and serve hot.

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