Upma is one of my favourite dishes and I love it with lots of vegetables. When newly married, hubby used to hate upma and so I make it very rarely. Upma was the reason for our first fight after marriage. he had that much hate for the dish, but slowly as years passed by, he started liking my type of preparation and he even started recommending my recipe among relatives. He says that it is not like the mushy upma they tasted while growing up but has lots of onions and extremely tasty. Sruti started just like her father. If I say upma, she wouldn’t eat it, but recently she has started liking it and have been asking for different types of upmas for breakfast. When I started my diet, I couldn’t make upma as semolina is not a paleo ingredient as it is full of carb. So I had to improvise on the recipe to make it low carb and that is when I made this upma with paneer. As all the other ingredients remain the same, the dish has the upma flavour. During the three days of vegetarian diet, this is what I make for hubby. He has been eating this for months but still he loves it.
Paneer – 200 gm
Ghee – 1 tbs
Mustard Seeds – 1/2 ts
Curry Leaves – 1-2 sprigs
Green Chillies – 3-4
Salt – to taste
Onion – 1
Carrot – 1 small, grated
Coriander Leaves For Garnish
In a pan heat ghee and add mustard.
When they crackle add in curry leaves and chopped green chillies.
Saute for a minute on low flame.
Add onions and carrot.
Fry for a minute or two on low flame until they turn slightly brown.
Add paneer, salt and cook for a minute or two.
Garnish with coriander leaves and serve it immediately.