Best Scrambled Paneer Sandwich Recipe Recipe

To begin making the Scrambled Paneer Sandwich preparation guide, prep all the items required, shred paneer and finely chop onions, cashewnuts, ginger and green chilli (if you are using.

You can skip green chillies altogether if you are serving for kids who do not like well-seasoned sandwich).In a small frying pot, toasty a bit of fat.

Once the fat is fiery, empty in mustard seeds on a low medium toasty, and allow them to splutter.

Once they splutter, empty in nigella seeds, green chilli and curry leaves.

Saute for a few seconds.empty in the minced bulb veggie and ginger pieces, and on a medium toasty, shallow fry them by stirring occasionally until lightly browned.Reduce the toasty to low, empty in the grated coconut, paneer, turmeric, cashewnuts, seasoning and agitate till the paneer is well fried and there is a flavorful cooked smell from the sandwich filling.Check on seasoning to adjust to your sharp profile, you may empty in black pepper (freshly ground) to the mixture, agitate well to combine and turn off toasty.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.Meanwhile, on a flat skillet, place the diagonally cut breads and toast them on low toasty until browning a bit.

Flip and toast further for about half a minute till the other side is also browned. 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.offer Scrambled Paneer Sandwich preparation guide along with raw Fruits and minced carrots in the lunch box, or along with a glass of Rose Lassi preparation guide as an after school snack.