Spicy Paneer Upma with Turmeric

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A protein-rich upma featuring tender paneer cubes, turmeric, and a spicy kick for a satisfying breakfast. This indian-inspired breakfast (vegetarian) ready in about 35 minutes pairs Semolina (sooji), Water, (cubed) Paneer for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (10 ratings) Prep: 15 min Cook: 20 min Serves 2 Indian cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, mix 1 cup semolina with 2 cups water until evenly moistened. Rest for 5 minutes to absorb the water.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1/2 tsp cumin seeds and 1/4 tsp mustard seeds, and cook until they splutter (30 seconds).
  3. Step 3: Add 1/4 cup finely chopped onion, 2 finely chopped green chilies, and 1/4 cup curry leaves. Sauté for 2 minutes until onions are golden.
  4. Step 4: Stir in 1/2 cup cubed paneer and cook for 2 minutes until paneer edges turn slightly golden.
  5. Step 5: Add 1/4 tsp turmeric powder and 1/4 tsp red chili powder to the skillet, stirring for 30 seconds until fragrant.
  6. Step 6: Add the semolina mixture (with absorbed water) and 1 tsp salt to the skillet. Cook for 8-10 minutes, stirring constantly, until dry and crumbly.
  7. Step 7: Remove from heat and fold in 2 tbsp chopped coriander leaves. Serve hot.

Frequently asked questions

How long does Spicy Paneer Upma with Turmeric take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Paneer Upma with Turmeric?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep semolina (sooji) from drying out.

Can I substitute ingredients in Spicy Paneer Upma with Turmeric?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Paneer Upma with Turmeric for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Paneer Upma with Turmeric vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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