Paneer Masala Toast
I am in the last few weeks of pregnancy. In the home stretch. So far everything has been same as first pregnancy.
Except that since I am at home ( and pregnant and writing food blog), I am hungry. A lot. All the time.
After breakfast. After lunch. And mostly immediately after dinner. Also especially around 4:00 pm.
I feel like a cow, grazing all day long.
Fed up with constantly raiding the fridge, I decided to make something more filling and scrumptious so that I could eat it again.
Paneer masala toast was born out of that necessity.
Hot buttered toast, spicy paneer spread on it and topped with cool crunchy tomatoes.
I ate one. And decided to save one for Varun as he loves paneer. But it was so good that I made myself another one half an hour later. Gobbled it all up. Cleared it all up so there was no trace of it left.
I felt so bad ( for being a bad parent and not sharing it with Varun) and yet so good.
I have to make it again. In a bigger batch. And share with family. Because thats what home cooking and parenting is all about. Right? Right?
Paneer Masala Toast Recipe
- 1/4 – 1/2 cup fresh paneer crumbled ( use tofu instead of paneer)
- 1 teaspoon oil
- 1/2 teaspoon cumin seeds
- 1/2 serrano chili finely diced
- 1/4 cup finely diced red onion
- Pinch of Cumin powder, Corriander powder
- Handful of cilantro leaves finely chopped
- Salt to taste
- 2 slices of whole grain bread
- 1 tablespoon butter
- 1 tablespoon pesto sauce
- 2-4 slices of tomato
1. Heat oil in a skillet. Add cumin seeds once heated. As the seeds sizzle, add the chillies and red onion. Let the onion cook for a minute or so taking care not to burn it.
2. Add the spice powder and paneer. Add salt. Mix well.
3. Add cilantro leaves and let cook for another minute or so till the paneer is cooked. Taste and adjust seasonings.
Remove and keep aside in a bowl.
4. In the same skillet, heat tablespoon of butter. Grill bread slices in the buttered skillet. Flipping over once browned taking care not to char it.
5. Once the bread is grilled, spoon pesto sauce on one of the bread slices. Layer the paneer masala filling. Lay the tomato slices on top.
Cover with the other grilled bread. Press down with a spatula.
6. Remove from the skillet and cut in half.
Serve warm with ketchup and hot tea!