Ingredients

• Paneer (cottage cheese) : 200g, crumbled
• Whole wheat or white bread : 4 slices
• Onion : 1 small, finely chopped
• Tomato : 1 medium, finely chopped
• Green chili : 1, chopped (optional)
• Ginger-garlic paste : 1 tsp
• Red chili powder : ½ tsp
• Turmeric powder : ¼ tsp
• Garam masala : ½ tsp
• Cumin seeds : ½ tsp
• Salt : to taste
• Fresh coriander leaves : 1 tbsp, chopped
• Oil or butter : 1 tsp
• Lemon juice :1 tsp (optional)
• Freshly ground black pepper : to taste

Instructions

Toast the bread slices on a pan or in a toaster until they are crisp and golden brown. Set aside.

Heat oil or butter in a pan over medium heat.

Add cumin seeds and let them splutter.

Add chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and chopped green chili (if using) and sauté for another minute until fragrant.

Add chopped tomatoes, red chili powder, turmeric powder, and garam masala. Cook until the tomatoes soften and oil starts separating from the masala (around 3-4 minutes).

Add crumbled paneer to the pan and mix well. Cook for 5-7 minutes, stirring occasionally to combine the spices and paneer.

Season with salt, freshly ground black pepper, and a squeeze of lemon juice (optional). Stir in fresh coriander leaves.

Spoon the prepared paneer bhurji onto the toasted bread slices, spreading it evenly.

Garnish with extra coriander leaves and a sprinkle of black pepper.

Serve immediately while the toast is still crispy.

Servings: 4

Serving Suggestions

• Serve with a side of salad, pickles, or yogurt
• You can also add sautéed bell peppers, mushrooms, or peas to the paneer bhurji for more texture and flavor.

Notes

1. You can use any type of bread – whole wheat, multigrain, or even gluten-free if needed.
2. You can sprinkle some chaat masala on top for a tangy twist or add a dollop of your favorite chutney.