Indian Spiced Sourdough Paneer Toastie
Indian Spiced Sourdough Paneer Toastie
Ingredients
For the Paneer Filling
- 1 pound paneer, grated or crumbled
- 1/2 red onion, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon fresh ginger, grated
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt, or to taste
For Assembly
- 8 slices sourdough bread
- 4 tablespoons butter, softened
- 4 tablespoons mint chutney, or other preferred chutney, optional
Instructions
- 1
In a medium bowl, combine the grated paneer, finely chopped red onion, green chili, grated ginger, chopped cilantro, garam masala, turmeric powder, cumin powder, and salt. Mix well with your hands or a spoon until all ingredients are evenly distributed.
⏱️ 5 min
- 2
Lay out the sourdough bread slices on a clean surface. Spread a thin layer of butter on one side of each slice. If using, spread a thin layer of mint chutney on the unbuttered side of four of the bread slices.
⏱️ 3 min
- 3
Divide the paneer mixture into four equal portions. Evenly spread one portion of the paneer mixture onto the unbuttered side (or chutney-coated side) of four sourdough slices. Top each with the remaining four sourdough slices, buttered side up.
⏱️ 5 min
- 4
Preheat a large non-stick skillet or griddle over medium heat. Once hot, place two toasties in the skillet, buttered side down. Cook for 3-5 minutes per side, or until the bread is golden brown and crispy, and the paneer filling is heated through.
⏱️ 7 min
- 5
Remove the cooked toasties from the skillet and repeat with the remaining two. Once all toasties are cooked, let them rest for a minute or two before slicing diagonally. Serve hot with extra chutney or ketchup, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Indian Spiced Sourdough Paneer Toastie
For the Paneer Filling
- 1 pound paneer, grated or crumbled
- 1/2 red onion, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon fresh ginger, grated
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt, or to taste
For Assembly
- 8 slices sourdough bread
- 4 tablespoons butter, softened
- 4 tablespoons mint chutney, or other preferred chutney, optional
Instructions
- 1
In a medium bowl, combine the grated paneer, finely chopped red onion, green chili, grated ginger, chopped cilantro, garam masala, turmeric powder, cumin powder, and salt. Mix well with your hands or a spoon until all ingredients are evenly distributed.
⏱️ 5 min - 2
Lay out the sourdough bread slices on a clean surface. Spread a thin layer of butter on one side of each slice. If using, spread a thin layer of mint chutney on the unbuttered side of four of the bread slices.
⏱️ 3 min - 3
Divide the paneer mixture into four equal portions. Evenly spread one portion of the paneer mixture onto the unbuttered side (or chutney-coated side) of four sourdough slices. Top each with the remaining four sourdough slices, buttered side up.
⏱️ 5 min - 4
Preheat a large non-stick skillet or griddle over medium heat. Once hot, place two toasties in the skillet, buttered side down. Cook for 3-5 minutes per side, or until the bread is golden brown and crispy, and the paneer filling is heated through.
⏱️ 7 min - 5
Remove the cooked toasties from the skillet and repeat with the remaining two. Once all toasties are cooked, let them rest for a minute or two before slicing diagonally. Serve hot with extra chutney or ketchup, if desired.
⏱️ 5 min