Scrambled Paneer Sandwich Recipe
Description:
This Scrambled Paneer Sandwich is a high-protein, fusion-style recipe that is quick and easy to prepare, making it perfect for busy mornings or lunch boxes. You can make fresh homemade paneer (or Chenna) the same day or the night before. Itโs a flavorful and nutritious choice for any meal.
Cuisine: Fusion
Course: Lunch
Diet: High Protein Vegetarian
Ingredients:
- 200g Paneer (Homemade Cottage Cheese), grated
- 1/4 cup Onion, finely chopped
- 1 Green Chilli, finely chopped (optional)
- 1/2 inch Ginger, chopped
- 1/4 teaspoon Mustard seeds (Rai/Kadugu)
- 1 pinch Kalonji (Onion Nigella Seeds)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Fresh coconut, grated
- 5 Curry leaves
- 1 tablespoon Cashew nuts, chopped or broken finely
- 2 teaspoons Oil
- Salt, to taste
- 6 Whole Wheat Brown Bread, cut diagonally
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Instructions:
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Start by preparing all your ingredients: grate the paneer and finely chop the onion, cashew nuts, ginger, and green chilli (if using). You can skip the green chilli if youโre making the sandwich for kids who prefer a less spicy version.
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Heat a small frying pan and add a bit of oil. Once the oil is hot, add mustard seeds on medium-low heat and let them splutter. After they splutter, add nigella seeds, green chilli, and curry leaves. Sautรฉ briefly for a few seconds.
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Add the chopped onion and ginger to the pan. Stir occasionally and cook on medium heat until the onion turns lightly brown.
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Lower the heat and add the grated coconut, paneer, turmeric, cashew nuts, and salt to the pan. Stir well until the paneer is cooked through and has a pleasant aroma. Taste the mixture and adjust the seasoning, adding freshly ground black pepper if desired.
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Once the filling is ready, set it aside to cool slightly. You can transfer the paneer mixture to a plate to speed up the cooling process.
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Meanwhile, heat a flat skillet and toast the sliced bread on low heat until golden brown on one side. Flip and toast the other side for another 30 seconds until itโs browned as well.
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Once the filling has cooled enough, you can either spread a generous amount of scrambled paneer on the toasted bread slices to make the sandwich or pack the filling in a separate container for a lunchbox.
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Serve the Scrambled Paneer Sandwich with fresh fruits and chopped carrots in a lunchbox, or pair it with a glass of Rose Lassi as an after-school snack. Enjoy!
This simple yet satisfying sandwich will be a hit with both kids and adults alike.
