Healthy Sourdough Paneer Bombay Toastie
Healthy Sourdough Paneer Bombay Toastie
Ingredients
For the Paneer Filling
- 8 ounces paneer, grated
- 1/4 cup red onion, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup tomato, finely chopped, seeds removed
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon green chili, finely chopped (or to taste)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt, or to taste
For the Toasties
- 8 slices sourdough bread
- 2 tablespoons butter, softened, for spreading
- 4 tablespoons green chutney, store-bought or homemade
Instructions
- 1
In a medium mixing bowl, combine the grated paneer, finely chopped red onion, green bell pepper, and tomato. Add the chopped fresh cilantro, ginger-garlic paste, and green chili.
⏱️ 5 min
- 2
Stir in the turmeric powder, garam masala, cumin powder, and salt. Mix well to ensure all ingredients are evenly distributed. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 3
Lay out the sourdough bread slices. Spread a thin layer of softened butter on one side of each slice.
⏱️ 2 min
- 4
On the unbuttered side of four bread slices, spread 1 tablespoon of green chutney evenly.
⏱️ 2 min
- 5
Divide the paneer filling equally among the four chutney-spread slices, spreading it to the edges. Top each with another slice of sourdough bread, butter-side up.
⏱️ 3 min
- 6
Preheat a non-stick pan or a sandwich maker over medium heat. If using a pan, you can add a tiny bit more butter if desired.
⏱️ 1 min
- 7
Place the toasties in the preheated pan or sandwich maker. Cook for 3-5 minutes per side, or until golden brown and crispy, and the paneer filling is heated through. If using a sandwich maker, cook according to its instructions until golden and pressed.
⏱️ 8 min
- 8
Once cooked, remove the toasties and let them cool for a minute before slicing diagonally. Serve hot with extra green chutney or ketchup.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Sourdough Paneer Bombay Toastie
For the Paneer Filling
- 8 ounces paneer, grated
- 1/4 cup red onion, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup tomato, finely chopped, seeds removed
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon green chili, finely chopped (or to taste)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt, or to taste
For the Toasties
- 8 slices sourdough bread
- 2 tablespoons butter, softened, for spreading
- 4 tablespoons green chutney, store-bought or homemade
Instructions
- 1
In a medium mixing bowl, combine the grated paneer, finely chopped red onion, green bell pepper, and tomato. Add the chopped fresh cilantro, ginger-garlic paste, and green chili.
⏱️ 5 min - 2
Stir in the turmeric powder, garam masala, cumin powder, and salt. Mix well to ensure all ingredients are evenly distributed. Taste and adjust seasoning if necessary.
⏱️ 3 min - 3
Lay out the sourdough bread slices. Spread a thin layer of softened butter on one side of each slice.
⏱️ 2 min - 4
On the unbuttered side of four bread slices, spread 1 tablespoon of green chutney evenly.
⏱️ 2 min - 5
Divide the paneer filling equally among the four chutney-spread slices, spreading it to the edges. Top each with another slice of sourdough bread, butter-side up.
⏱️ 3 min - 6
Preheat a non-stick pan or a sandwich maker over medium heat. If using a pan, you can add a tiny bit more butter if desired.
⏱️ 1 min - 7
Place the toasties in the preheated pan or sandwich maker. Cook for 3-5 minutes per side, or until golden brown and crispy, and the paneer filling is heated through. If using a sandwich maker, cook according to its instructions until golden and pressed.
⏱️ 8 min - 8
Once cooked, remove the toasties and let them cool for a minute before slicing diagonally. Serve hot with extra green chutney or ketchup.
⏱️ 1 min