Indian Toasties | Paneer Toast

A spicy toastie filled with paneer and tomato.

Paneer Toast | Indian | A Life Time of Cooking

Bread doesn’t actually see the light of day very much in this household. It makes an occasional appearance, for guests, or for some recipe we are making. This week, as we had bread left over from that occasional appearance, we turned to Indian Toasties. This time, it is Paneer Toast.

Similar recipes include Australian Toasties, Spinach, Mozzarella and Ricotta Toasties, Indian Vegetable Toasties.

Are you looking for snacks? Try here. And browse our Toasties. Our Indian recipes are here, and our Indian Essentials are here. You might like our Mid Autumn recipes.

Paneer Toast | Indian | A Life Time of Cooking

Indian Toasties | Paneer Toast

cuisine: Indian
prep time: 15 minutes incl cooking the filling
cook time: 5 mins max
serves: 1 sandwich

ingredients for each sandwich
2 slices bread
100gm paneer, crumbled or grated paneer
1 tspn onions, finely chopped
2 tspn frozen peas, defrosted
1 tspn green coriander, finely chopped
1 green chilli, finely chopped
1 small tomato, finely chopped
1 tspn ghee or oil
salt to taste

Heat the oil in a non stick pan. Add the onion and saute for a minute. Add the tomato, peas, green chilli and salt and saute for another minute. Add the paneer, mix well. Add the coriander leaves, remove from the heat and let cool.

On a slice of bread, spread the mixture and place another slice of bread on top to form a sandwich. Rub a little oil, ghee or butter on the outer side of each bread slice and toast in a sandwich maker, snack toaster, tawa or griddle, pressing gently to seal the slices.

Great served with soup, or an afternoon cuppa.

Paneer Toast | Indian | A Life Time of Cooking

recipe notes
If in a hurry, grind the onions, peas, chilli and coriander quickly in a spice grinder. Leave them a little coarse, don’t necessarily grind to a puree. Mix all the ingredients without cooking and make the sandwiches.

Left over filling can be mixed with a little batter made from chickpea flour. Heat a little ghee in a tawa or flat pan and drop spoonfuls onto the pan. Cook these little pudla or fritters on both sides until golden. Serve as a snack with fresh coriander chutney. Delicious.


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