Scrambled Paneer Sandwich

Step 1: To begin making the Scrambled Paneer Sandwich Recipe, prep all the ingredients, grate paneer and finely chop onions, cashewnuts, ginger and green chilli (if you are using

Step 2: You can skip green chillies altogether if you are serving for kids who do not like spicy sandwich)

Step 3: In a small frying pan, heat a bit of oil

Step 4: Once the oil is hot, add mustard seeds on a low medium heat, and allow them to splutter

Step 5: Once they splutter, add nigella seeds, green chilli and curry leaves

Step 6: Saute for a few seconds

Step 7: Add the chopped onion and ginger pieces, and on a medium heat, fry them by stirring occasionally until lightly browned

Step 8: Reduce the heat to low, add the grated coconut, paneer, turmeric, cashewnuts, salt and stir till the paneer is well fried and there is a delicious cooked smell from the sandwich filling

Step 9: Check on seasoning to adjust to your taste, you may add black pepper (freshly ground) to the mixture, stir well to combine and turn off heat

Step 10: Allow the filling to cool down a bit, if you want to accelerate cooling, you can transfer the sandwich filling paneer mixture to a plate, spread and place on the countertop for a faster cooling

Step 11: Meanwhile, on a flat skillet, place the diagonally cut breads and toast them on low heat until browning a bit

Step 12: Flip and toast further for about half a minute till the other side is also browned

Step 13: Either prepare the sandwich by smearing a good amount of scrambled paneer on the toasted breads, or pack the stuffing in a separate container for your kids for lunch

Step 14: Serve Scrambled Paneer Sandwich Recipe along with Fresh Fruits and chopped carrots in the lunch box, or along with a glass of Rose Lassi Recipe as an after school snack