This is the kind of breakfast that makes you look forward to mornings. Soft scrambled eggs and golden-fried paneer soak up warm Indian spices, while a fresh cilantro salsa brightens every bite. It’s hearty, satisfying, and still keeps carbs low.
If you’re craving big flavor without fuss, this recipe walks that line beautifully. It works for brunch, lunch, or a quick dinner, and it’s easy to customize to your spice comfort level.
What Makes This Recipe So Good
- Bold Indian flavors without heavy carbs: The spice blend keeps things exciting while staying keto-friendly.
- High in protein and fat: Eggs and paneer make this filling and steady on energy.
- Fresh cilantro salsa: A simple, zesty topping that cuts through richness and adds brightness.
- Fast and flexible: Ready in about 20 minutes with pantry-friendly spices.
- Meal-prep friendly: The paneer and salsa can be prepped ahead for easy weekday breakfasts.
Ingredients
- For the Masala Scramble:
- 200 g paneer, cut into small cubes
- 4 large eggs
- 2 tablespoons ghee or avocado oil
- 1/2 small red onion, finely diced
- 1 small green chili (like serrano), finely chopped (optional)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon Kashmiri chili powder or paprika (for color and mild heat)
- 2 tablespoons heavy cream or coconut cream
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 tablespoon lemon juice (optional, to finish)
- For the Cilantro Salsa:
- 1 cup fresh cilantro leaves and tender stems
- 1–2 tablespoons finely diced red onion
- 1/2 small tomato, finely diced (optional for keto; use less or omit if very strict)
- 1 teaspoon minced green chili (optional)
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- Salt, to taste
- Optional Add-Ins: 1/4 cup diced bell pepper, 1/4 teaspoon smoked paprika, a handful of spinach.
Step-by-Step Instructions
- Make the cilantro salsa: In a small bowl, combine cilantro, red onion, tomato (if using), green chili, lime juice, olive oil, and salt. Stir, taste, and adjust acidity and salt.
Set aside to let flavors meld.
- Prep the eggs: Crack eggs into a bowl. Add cream, a pinch of salt, and a few grinds of pepper. Whisk until smooth and slightly frothy.
- Toast the spices: Heat 1 tablespoon ghee in a nonstick or seasoned skillet over medium heat.
Add cumin seeds and let them sizzle for 20–30 seconds until fragrant.
- Sauté aromatics: Add the onion and cook 2–3 minutes until softened. Stir in ginger, garlic, and green chili. Cook another 30–45 seconds until fragrant.
- Bloom the ground spices: Sprinkle in turmeric, ground coriander, garam masala, and Kashmiri chili.
Stir for 20–30 seconds to coat the onions. If the pan looks dry, add a splash of ghee to prevent sticking.
- Pan-fry the paneer: Push the spiced onions to one side. Add the remaining 1 tablespoon ghee and the paneer cubes.
Fry 2–3 minutes, turning to get light golden edges. Fold the onions back through the paneer.
- Add the eggs: Lower heat to medium-low. Pour in the egg mixture.
With a spatula, gently push and fold the eggs from the edges toward the center, letting soft curds form.
- Cook to your preferred texture: Continue folding until the eggs are soft and just set. Avoid overcooking; residual heat will finish them. Squeeze in lemon juice if using and adjust salt.
- Finish and garnish: Turn off heat.
Sprinkle chopped cilantro over the scramble. Spoon the cilantro salsa on top or serve on the side.
- Serve: Enjoy hot as is, or pair with a simple cucumber salad or lettuce cups for extra crunch.
How to Store
- Refrigerator: Store the scramble in an airtight container for up to 3 days. Keep the cilantro salsa separately for best texture.
- Reheat: Warm the scramble gently over low heat or in short microwave bursts.
Add a teaspoon of cream or ghee to restore softness.
- Make-ahead tips: Pre-dice the paneer and onions, and mix your spice blend in a small jar. Make the salsa fresh for the best flavor.
Why This is Good for You
- Protein-rich: Eggs and paneer support satiety, muscle maintenance, and steady energy.
- Healthy fats: Ghee, olive oil, and cream help with fullness and flavor while fitting a keto approach.
- Anti-inflammatory spices: Turmeric and ginger bring antioxidants and warmth, while cumin and coriander aid digestion.
- Fresh herbs: Cilantro adds micronutrients and a clean, bright finish.
What Not to Do
- Don’t overcook the eggs: Dry, rubbery curds lose the creamy, luxurious texture that makes this dish special.
- Don’t skip blooming the spices: Adding them to hot fat unlocks depth and aroma you won’t get otherwise.
- Don’t overcrowd the pan: Paneer won’t brown properly if piled up. Use a larger skillet or cook in batches.
- Don’t add the salsa too early: Keep it fresh and cool; heat will dull the herbs and acidity.
- Don’t go heavy on tomatoes if strict keto: Use sparingly or omit to keep carbs in check.
Alternatives
- Dairy-free: Swap paneer with extra-firm tofu and use coconut oil and coconut cream.
Press tofu well for best browning.
- Extra greens: Fold in a handful of spinach or chopped kale after frying the paneer. Wilt, then add eggs.
- Milder version: Skip the green chili and use sweet paprika instead of Kashmiri chili.
- Cheesy twist: Add a small handful of shredded cheddar or mozzarella right at the end for extra richness.
- Herb swap: If cilantro isn’t your thing, try mint and parsley for a fresh, cooling salsa.
- Spice swap: A touch of curry powder can stand in for garam masala if that’s what you have.
FAQ
Is paneer keto-friendly?
Yes. Paneer is low in carbs and high in fat and protein, making it a great fit for a keto meal plan.
Can I make this without ghee?
Absolutely.
Use avocado oil, olive oil, or coconut oil. Ghee adds a nutty flavor, but the recipe still works without it.
How spicy is this dish?
It’s medium by default. Control heat by adjusting the green chili and chili powder.
For mild, use paprika and skip fresh chilies.
Can I use pre-ground cumin instead of seeds?
Yes, but use a bit less and add it with the other ground spices. Cumin seeds add a toasty, aromatic pop when bloomed in hot fat.
What can I serve this with on keto?
Try cucumber slices, avocado, sautéed zucchini, or a crisp side salad. Cauliflower “toast” or lettuce wraps also work well.
How do I keep the eggs creamy?
Cook low and slow, fold gently, and pull the pan off heat while eggs are slightly underdone.
A splash of cream helps too.
Can I meal-prep this?
Yes. Cook the paneer-masala base ahead and store the whisked eggs separately. Combine and cook fresh for best texture, or reheat gently.
What if I can’t find paneer?
Use extra-firm tofu or halloumi.
Tofu is the closest in neutrality; halloumi brings a saltier bite.
Is the tomato in the salsa necessary?
No. It adds juiciness and color, but you can skip it to lower carbs or if you prefer a cleaner herb-forward salsa.
In Conclusion
This Indian Paneer & Egg Keto Masala Scramble with Cilantro Salsa brings together comfort, color, and clean fuel. You get soft, spiced eggs, golden paneer, and a fresh herbal kick in every forkful.
It’s quick enough for weekdays yet special enough for weekend brunch. Keep the spices, make the salsa bright, and don’t overcook the eggs—you’ll have a low-carb favorite you’ll come back to again and again.