Spicy Paneer - Methi Toast

This paneer - methi is a favorite of mine to use for toasts and as a filling for sandwiches. The addition of methi leaves / fenugreek greens add a great flavor to this paneer based dish though it can be left out if you don't have them. Paneer, the Indian cheese gives a delicious base to the dish besides adding the protein factor. I usually go with freshly made paneer at home so that I can go with a softer version than the hard and crumbled paneer. This way, the paneer gets assimilated into the curry and can be spread easily.
 
Ingredients: (Yield 2 servings)
4 bread slices (I used whole wheat bread.)
2 tsp. oil
1/2 tsp. cumin seeds
2 pinches of turmeric powder
1 cup finely chopped onion
1/2 cup chopped tomato
1/4 cup roughly chopped methi / fenugreek greens
1/4 cup soft paneer / Indian variety cheese
Salt to taste
Red chili powder to taste 
 
Method:
* Heat oil in a pan and add cumin seeds. When they start to turn brown, add onions and saute them until they turn translucent.  Next add tomatoes, methi leaves, turmeric and salt. Cook until the tomatoes turn mushy. Next add paneer and chili powder to the pan. Mix well and cook for about 30 seconds and turn off the stove.
* Meanwhile, toast the bread slices. Spread the paneer - methi curry on the toasted slices and enjoy. 


This goes to Blogging marathon #76, under the theme 'Toasts'. Check out the page to read what other marathoners are cooking.
 

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