Homemade Paneer Toast

Ingredients 

• 1 litre full fat milk
• 100 millilitres fresh cream
• Salt to taste
• 2 tablespoons lemon juice
• 8 brown multigrain bread slices
• 1 tablespoon oil
• 1 large onion, finely chopped
• 2 green chillies, finely chopped
• 2 tablespoons finely chopped fresh coriander leaves 

Method

1. Heat milk in a deep non-stick pan. Add cream and mix well. Add salt and mix well, and let the mixture come to a boil.
2. Add lemon juice, mix well and simmer till milk curdles and the whey separates.
3. Place a strainer on a bowl. Put a muslin cloth in the strainer, pour the curdled milk into it, tie the cloth into a potli and strain excess liquid.
4. Place the potli in a pan and put a heavy object on top to press it for a while. Discard the liquid and open the potli to get a block of paneer. Cool down to room temperature and then set in the refrigerator.
5. To make toasts, heat 1 tablespoon oil in a non-stick pan. Add onion and saute well. Add green chillies and saute. Add salt and mix.
6. Add ½ cup grated fresh homemade paneer, mix well and cook. Add coriander, mix well and cook for 2 minutes.
7. Heat a sandwich griller.
8. Spread paneer mixture generously over 4 multigrain bread slices, cover with remaining bread slices and press lightly.
9. Drizzle little oil on the griller, place the sandwiches on it, 2 at a time, drizzle some more oil on top, cover and grill till grill marks appear on both sides of the sandwiches.
10. Cut into triangles and serve hot.