Crispy Kadai Paneer Toast
Servings - 2
INGREDIENTS
Coriander seeds - 1 tablespoon
Cumin seeds - 1 tablespoon
Green cardamom - 2
Black peppercorns - 1 teaspoon
Dry red chili - 2
Fennel seeds - 1 tablespoon
Coriander powder - 1 tablespoon
Red chili - 1/2 teaspoon
Turmeric - 1/8 teaspoon
Salt - 3/4 teaspoon
Ketchup - 30 grams
Tomato - 50 grams
Green Chili - 1 teaspoon
Fresh cream - 2 tablespoons
Mayonnaise - 2 tablespoons
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Oil - 1 tablespoon
Garlic - 1 tablespoon
Ginger - 1 teaspoon
Onions - 40 grams
Bell pepper - 70 grams
Paneer - 180 grams
Breda slices - 4
Mozzarella cheese - 100 grams
Coriander - 2 teaspoons
Chilli flakes - 1 teaspoon
Tandoori mayonnaise - for garnishing
PREPARATION
1. In a pan, add 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 2 green cardamom, 1 teaspoon black peppercorns, and 2 dry red chili. Dry roast for 1–2 minutes until fragrant.
2. Remove from the heat and let the spices cool slightly. Crush them coarsely using a mortar and pestle to prepare the kadai masala.
3. In a bowl, add 1 tablespoon prepared kadai masala, 1 tablespoon coriander powder, 1/2 teaspoon red chili, 1/8 teaspoon turmeric, 3/4 teaspoon turmeric, 3/4 teaspoon salt, 30 grams ketchup, 50 grams tomato, 1 teaspoon Green Chili, and 2 tablespoons fresh cream. Mix well to make the kadai sauce.
4. In another bowl, add 80 grams kadai sauce, 2 tablespoon mayonnaise, 1 teaspoon garlic, and 1 teaspoon ginger. Mix well to combine.
5. Heat 1 tablespoon oil in a pan, add 1 tablespoon garlic, 1 teaspoon ginger, 40 grams onions, and 70 grams bell pepper. Cook for 1–2 minutes until slightly softened.
6. Add 180 grams paneer and 1 tablespoon kadai masala. Toss well and cook for 3–4 minutes until the paneer is evenly coated with the spices.
7. Remove from heat and transfer to the kadai sauce. Mix gently until well combined.
8. Spread the prepared sauce evenly over each bread slice. Top with the paneer mixture and sprinkle generously with grated mozzarella cheese.
9. Place the prepared toast on a preheated pan. Cover with a lid and cook over low heat for 2–3 minutes, or until the bread is crisp and the cheese has melted.
10. Sprinkle with chilli flakes and chopped fresh coriander. Drizzle with tandoori mayonnaise, if desired.
11. Serve hot.