Saag Paneer Omelette

It’s time for another try or fail at cooking veggie food! This time I tried out making a Saag Paneer Omelette, this is actually the second time making this and I'm updating the recipe with what I hope is an improvement, this time I've chosen to use my Souffle Omelette recipe, and although it wasn't perfect it definitely helped to stop the dish from being greasy like last time.
The meal was very easy to do and really quick once you get into it, I did try frying my paneer cheese in an air fryer but it turned out to be better in a frying pan because the air fryer doesn’t give paneer that charcoal flavour that you can get from frying/using a BBQ, it could all be done in one or two pans as well so that saves on the washing up and it took about 20-25 mins to do the entire recipe from prep to serving up so once I get the hang of it, it could become a very easy meal for a work-night dinner or lunch! 

A lot of the ingredients for this meal I already had in the house so that saved money and waste too, the only thing I had never used at the time was paneer but it turned out to be very easy to cook with, it’s slightly similar to halloumi but not so salty in taste, paneer is a good product to add to dishes as it provides the texture you want but is able to take in all the flavours of a dish too so goes well with just about anything you want to add it to. 

Serves 1

100g Paneer Cheese, cubed 
2 Cloves of Garlic 
1 tsp Grated Ginger 
1 tsp Tumeric
1 tsp Mustard Seeds
75g Spinach 
2 Eggs, separated into yolks and whites

To start, grab a non-stick pan, add a tsp of oil and fry the paneer for about 3 minutes or until each cube is golden brown, then set aside. 

Into the same pan, add the chopped garlic, ginger, turmeric and mustard seeds and fry for about 1 minute until the mustard seeds start to pop. Then add the spinach and lightly cook until it wilts, then add to your plate with the paneer.

To make our omelette whisk the egg whites (either by hand or with an electric whisk is much quicker) until they double in size and become bubbly and frothy. 
Then, whisk the yolks in a separate bowl with another tsp of turmeric until the mix is bright yellow and thick.  

Add 1/3 of the egg whites into the yolk mixture and gently fold with a metal spoon, don't whisk or press down as we don't want to knock the air out of it, then add in the rest of the egg white and continue to gently fold until you've got a peachy-coloured light froth that should sit on the spoon without dripping off. 

Heat up a frying pan on low heat with a tsp of oil, pour your omelette mix in and let this sit for 5-7 mins, keep a lid on top of the pan to keep the heat in and steam the top of our omelette as we won't be flipping it. Gently run a spatula around the edges of the omelette to stop it from sticking to the pan and check that it's golden underneath and not burning, then turn out onto a plate, spoon over the warm paneer and spinach and you're ready to eat! 

So there we have it, a super easy and protein-filled meal that is quick to assemble and great to make time and time again. I think this was definitely an improvement on the first attempt, I really loved the crunchy outer texture of the paneer and I think it balances well with the soft spinach and omelette, but after making this twice I don't think I'm a big fan of the taste of mustard seeds, so I might leave them out in future recipes, but you give them a go and see what you think! 
I will definitely try this again as I really love paneer and I want to keep using it in as many recipes as possible. 

H x