Indo-style Soufflé

Ingredients

While the French soufflé is traditionally made with cheese or sweet ingredients, our Indo-style soufflé incorporates a blend of Indian spices and herbs to create a savory and aromatic dish. We have also added a touch of coconut milk to enhance the richness and creaminess of the soufflé, giving it a distinct Indo twist. We alse have the original recipe for Soufflé, so you can check it out.

• 4 eggs 4 eggs
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60g) grated paneer (Indian cottage cheese) 1/4 cup (60g) grated paneer (Indian cottage cheese)
• 1/4 cup (30g) finely chopped onions 1/4 cup (30g) finely chopped onions
• 1/4 cup (30g) finely chopped bell peppers 1/4 cup (30g) finely chopped bell peppers
• 1/4 cup (30g) finely chopped tomatoes 1/4 cup (30g) finely chopped tomatoes
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• Salt to taste Salt to taste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 6g (2g sugars)
• Protein: 16g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a soufflé dish with oil.
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the onions and sauté until translucent.
3. 3.
   Add the ginger-garlic paste and sauté for another minute.
4. 4.
   Add the bell peppers and tomatoes to the pan and cook until they soften.
5. 5.
   In a bowl, whisk together the eggs, coconut milk, grated paneer, turmeric powder, cumin powder, coriander powder, red chili powder, and salt.
6. 6.
   Add the cooked vegetables to the egg mixture and mix well.
7. 7.
   Pour the mixture into the greased soufflé dish and bake for 25-30 minutes, or until the soufflé is puffed up and golden brown.
8. 8.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Paneer — Make sure to grate the paneer finely to ensure it blends well with the other ingredients.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Ginger-garlic paste — You can make your own paste by blending equal parts ginger and garlic with a little water.

Tips & Tricks

• Be careful not to overmix the soufflé batter, as it can deflate the airiness.
• Serve the soufflé immediately after baking, as it tends to deflate quickly.
• Experiment with different vegetables and spices to create your own unique Indo-style soufflé variations.
• For a spicier kick, add a finely chopped green chili to the vegetable mixture.
• Serve the soufflé with a side of mint chutney or tomato ketchup for an extra burst of flavor.

Serving advice

Serve the Indo-style soufflé as a main course accompanied by a fresh green salad and some warm naan bread. It can also be served as an appetizer or a side dish alongside a traditional Indo meal.

Presentation advice

To enhance the presentation, sprinkle some extra grated paneer and a pinch of turmeric powder on top of the soufflé before baking. This will create a beautiful golden crust and add an extra pop of color.