Indo-style English Breakfast

Ingredients

While the original English Breakfast consists of bacon, eggs, sausages, baked beans, mushrooms, and toast, the Indo-style version adds a touch of spice and introduces new ingredients to elevate the flavors. We will be incorporating Indian spices, such as turmeric, cumin, and coriander, and replacing the traditional bacon and sausages with spiced paneer and masala omelette. Additionally, we will be serving it with a side of spicy chutney and naan bread. We alse have the original recipe for English Breakfast, so you can check it out.

• 200g (7 oz) paneer, cubed 200g (7 oz) paneer, cubed
• 1 tsp turmeric powder 1 tsp turmeric powder
• 1 tsp cumin powder 1 tsp cumin powder
• 1 tsp coriander powder 1 tsp coriander powder
• 4 eggs 4 eggs
• 1 onion, finely chopped 1 onion, finely chopped
• 1 tomato, finely chopped 1 tomato, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tbsp cilantro, chopped 2 tbsp cilantro, chopped
• Salt, to taste Salt, to taste
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 4 slices of naan bread 4 slices of naan bread
• Spicy chutney, for serving Spicy chutney, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the paneer cubes with turmeric, cumin, and coriander powder. Mix well to coat the paneer evenly.
2. 2.
   Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the spiced paneer cubes and cook until golden brown. Set aside.
3. 3.
   In a separate bowl, beat the eggs. Add the chopped onion, tomato, green chilies, cilantro, and salt. Mix well.
4. 4.
   Heat another tablespoon of vegetable oil in a non-stick pan. Pour the egg mixture into the pan and cook until the omelette is set. Flip and cook for another minute. Remove from heat and cut into slices.
5. 5.
   Toast the naan bread slices until warm and slightly crispy.
6. 6.
   Serve the spiced paneer, masala omelette, and naan bread on a plate. Accompany with a side of spicy chutney.

Treat your ingredients with care...

• Paneer — Make sure to cut the paneer into evenly sized cubes to ensure even cooking.
• Naan bread — If you prefer a softer texture, you can warm the naan bread in the oven instead of toasting it.
• Spicy chutney — Adjust the spiciness of the chutney according to your taste preferences by adding more or fewer green chilies.

Tips & Tricks

• For an extra kick of flavor, sprinkle some chaat masala on top of the spiced paneer before serving.
• If you're not a fan of spicy chutney, you can serve the Indo-style English Breakfast with a side of tangy tamarind chutney instead.
• Feel free to add other vegetables like bell peppers or spinach to the masala omelette for added nutrition and flavor.
• If you're short on time, you can use store-bought paneer instead of making it from scratch.
• To make it a heartier meal, serve the Indo-style English Breakfast with a side of masala potatoes or aloo paratha.

Serving advice

Serve the Indo-style English Breakfast hot and fresh. Arrange the spiced paneer, masala omelette, and naan bread on a plate, and drizzle the spicy chutney over the paneer for an extra burst of flavor. Garnish with fresh cilantro leaves for a pop of color.

Presentation advice

To make the dish visually appealing, arrange the paneer cubes in a neat stack and place the masala omelette slices on top. Serve the naan bread on the side or tear it into smaller pieces for easy dipping. Add a sprig of cilantro as a final touch.