This toasted sandwich wins due to it’s simplicity, stuffed with a mixture of fresh homemade paneer, onion chilli and coriander. Go for it.
HOMEMADE PANEER TOAST
Ingredients
1 litre full fat milk
100 ml fresh cream
Salt to taste
Juice of 1 lemon
8 brown multigrain bread slices
1 tsp oil + for drizzling
1 large onion, finely chopped
1 green chilli, finely chopped
7-8 fresh coriander sprigs
Method
1. Heat milk in a deep non-stick pan and bring to a boil.
2. Add cream and mix well. Add salt and mix well, boil further.
3. Add lemon juice, mix well and simmer till milk curdles and the whey separates.
4. Place a strainer on a bowl. Put a muslin cloth in the strainer, place the curdled milk with the whey in it, tie the cloth into a potli and strain the liquid.
5. Place the potli in a pan and put a heavy object on top to press it for a while. Discard the liquid and the leftover solid is the paneer. Cool to room temperature.
6. Heat 1 tsp oil in a non-stick pan. Add onion and saute well. Add green chilli and saute. Add salt.
7. Chop coriander sprigs.
8. Add fresh homemade paneer, mix well and cook. Add chopped coriander, mix well and cook for 2 minutes.
9. Heat a sandwich griller.
10. Place paneer mixture onto 4 bread slices, cover with remaining bread slices and press lightly.
11. Drizzle little oil in the griller, place the sandwich in it, drizzle some more oil on top, cover and grill till grill marks appear on the sandwich.
12. Cut into triangles and serve hot.
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