Paneer, Egg, and Potato Gratin

Name: Paneer, Egg, and Potato Gratin
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: European, Mediterranean, French
Ingredients: 1lbs and 12 oz Waxy potatoes, halved if large; 2 tsp turmeric; 3tbsp coconut or olive oil; 2 onions, thinly sliced; 2 large garlic cloves, finely chopped; 2 tsp fennel seeds; 1 tsp cumin seeds; 2 large green peppers, deseeded and each cut into 8 strips; 1 long green chili, deseeded and thinly sliced; 1 1/3c vegetable stock; 2 large handfuls of cilantro, chopped; 4 large eggs; 1.25 c cubed paneer cheese; salt and pepper

4 steps

Prep:15minCook:40min

Serve with crusty bread, crisp green salad, or steamed green vegetables.

Updated at: Fri, 09 Feb 2024 02:40:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories436.5 kcal (22%)

Total Fat23.1 g (33%)

Carbs41.5 g (16%)

Sugars15.4 g (17%)

Protein17.3 g (35%)

Sodium591.6 mg (30%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbsWaxy potatoes

halved if large

2 tspturmeric

3 Tbspcoconut oil

large, finely chopped

2 tspfennel seeds

1 tspcumin seeds

2green peppers

large, deseeded and each cut into 8 strips

1green chili

long, deseeded and thinly sliced

1 ⅓ cvegetable stock

2 handfulscilantro

chopped

4eggs

large

1 ¼ cpaneer cheese

cubed

salt

pepper

Instructions

Step 1

Preheat oven to 400 degrees. Cook potatoes in plenty of salted boiling water with half the turmeric for 10-12 minutes until almost tender. Drain the potatoes and leave until cool enough to handle.

Step 2

Meanwhile, heat 2 tbsp oil in a large non-stick saute pan (oven safe would be ideal) over med heat and fry the onions for 8 minutes, stirring regularly, until softened. Add garlic, fennel seeds, cumin seeds, green peppers, and chili, and cook for 5 minutes until softened.

Step 3

Slice the potatoes into .5" thick slices and add to the pan; turn gently until combined. Add the remaining turmeric to the stock and pour it over the vegetables in the pan. Bring to a boil over high heat, then reduce heat to low and simmer for 5 minutes until the stock has reduced by three-quarters. Stir in half the cilantro and then transfer to a medium baking dish (if the pan isn't oven safe).

Step 4

Make four indentions in the potato mixture and break an egg into each. Scatter the paneer over the top and drizzle with the remaining oil. Season with pepper, cover with foil, then bake for 15 minutes. Remove foil and cook for 5-8 minutes or until the whites are set, and the yellow is still runny. Scatter the remaining cilantro and serve.