High-Protein Ragi Porridge Recipe: Savoury Finger Millet Porridge With Paneer Recipe

Name: High-Protein Ragi Porridge Recipe: Savoury Finger Millet Porridge With Paneer
Total time: 20 min
Yield: 1
Cuisine: Indian

Recipe By Slurrp Editorial

Ragi porridge can be so much more than a typical, sweet breakfast bowl. This savoury version combines creamy finger millet with vegetables, aromatic spices and soft paneer for a substantial adult meal that is comforting and nutritious. The paneer adds protein as well as a satisfying bite, while cumin, ginger and lemon ensure the earthy ragi flavour remains fresh rather than heavy. Serve it warm for an experience you will seek time and again, for a cosy meal.

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Ingredients For High-Protein Ragi Porridge Recipe: Savoury Finger Millet Porridge With Paneer Recipe

4 tbsp ragi flour
1 cups ½water
60 g Paneer
as required crumbled or cut into small cubes
as required ½ cup buttermilk or thin curd
as required whisked
1 tsp Ghee
as required ½ tsp cumin seeds
as required ½ tsp finely grated ginger
1 nos small green chilli
as required finely chopped
as required ¼ Cup finely chopped carrot
as required ¼ cup finely chopped spinach
2 tbsp Finely chopped coriander
as required Salt
as required to taste
as required ¼ tsp freshly ground black pepper
1 tsp Lemon juice
1 tbsp Roasted pumpkin seeds
as required roughly crushed

Directions : High-Protein Ragi Porridge Recipe: Savoury Finger Millet Porridge With Paneer Recipe

STEP 1.Prepare your ragi slurry first. Combine the ragi flour with ½ cup water and whisk until completely smooth. Then keep aside.
STEP 2.After that, heat ghee in a heavy-bottomed saucepan. Add cumin seeds and let them crackle. Then tip in the ginger and green chilli, and sauté for about 30 seconds.
STEP 3.Now add your carrot and cook for 2 to 3 minutes. Once done, pour in the spinach and stir until it is just wilted.
STEP 4.Then reduce the heat and slowly pour in the ragi slurry while stirring continuously. Add your remaining water and continue stirring to prevent the formation of lumps.
STEP 5.Keep cooking on low heat for 6 to 8 minutes, stirring frequently, until the ragi is fully cooked and the porridge is smooth and glossy.
STEP 6.Time to incorporate your crumbled or cubed paneer and cook for another 2 minutes, until lightly cooked through. Avoid prolonged cooking, as that can make your paneer chewy.
STEP 7.Remove your pan from the heat and let it stand for about a minute. Gradually stir in the whisked buttermilk or thin curd. Do not bring the mixture back to a vigorous boil.
STEP 8.Finally, season with salt, black pepper, lemon juice, and coriander. Adjust the consistency with a little warm water if a thinner consistency is needed. Finish with crushed roasted pumpkin seeds for extra crunch and serve warm.

Nutrition
value

342

calories per serving

10 g Fat16 g Protein45 g Carbs8 g FiberOther

Current Totals

10 g Fat
16 g Protein
45 g Carbs
8 g Fiber

MacroNutrients

Carbs
45 g
Protein
16 g
Fiber
8 g

Fats

Fat
10 g

Vitamins & Minerals

Calcium
528 mg
Iron
5 mg
Vitamin A
1062 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
93 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
0 mg
Copper
1 mcg
Magnesium
117 mg
Manganese
2 mg
Phosphorus
334 mg
Selenium
22 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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