Homemade Paneer Toast | ब्रेकफास्ट में बनाएं प्रोटीन रिच पनीर टोस्ट | Sanjeev Kapoor Khazana

Give your sandwich a creamier homemade paneer touch. Crisp toasted bread on the outside and tasty yet easy to make paneer stuffing on the inside, makes this a fun dish for one and all.

Active ingredients

1 litre complete fat milk
100 ml fresh cream
Salt to taste
Juice of 1 lemon
8 brown multigrain bread slices
1 tsp oil + for sprinkling
1 big onion, finely chopped
1 green chilli, carefully sliced
7-8 fresh coriander sprigs

Technique

1. Heat milk in a deep non-stick pan and give a boil.
2. Add cream and blend well. Add salt and mix well, boil further.
3. Add lemon juice, mix well and simmer till milk curdles and the whey separates.
4. Location a strainer on a bowl. Put a muslin cloth in the strainer, place the curdled milk with the whey in it, connect the cloth into a potli and pressure the liquid.
5. Location the potli in a pan and put a heavy object on the top to press it for a while. Dispose of the liquid and the remaining strong is the paneer. Cool to room temperature.
6. Heat 1 tsp oil in a non-stick pan. Include onion and saute well. Include green chilli and saute. Add salt.
7. Chop coriander sprigs.
8. Include fresh homemade paneer, mix well and cook. Add chopped coriander, mix well and cook for 2 minutes.
9. Heat a sandwich griller.
10. Location paneer mixture onto 4 bread slices, cover with staying bread pieces and press gently.
11. Drizzle little oil in the griller, place the sandwich in it, sprinkle some more oil on top, cover and grill till grill marks appear on the sandwich.
12. Cut into triangles and serve hot.

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Homemade Paneer Toast | ब्रेकफास्ट में बनाएं प्रोटीन रिच पनीर टोस्ट | Sanjeev Kapoor Khazana

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About the Author: Yvette Cook

26 Comments

  1. Awesome recipe chef, please show Ayodhya ke kurchan peda recipe and Ayodhya ke laddu recipe please

  2. Sanjeev Kapoor Sir, you are the best cooking teacher. Thanks for coming back.

  3. सर हमारे यहाँ दूध मे नमक नहीं डालते

  4. sir your recipe is yummy but when i make it at home i always use sour curd and i always get perfect result

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