Spinach and Paneer Open Toast
by Tarla Dalal
Added to 13 cookbooks
This recipe has been viewed 5954 times
A sumptuous and colourful spread of vibrant spinach and crumbled paneer, which looks like snowflakes just fallen on a green field, adorns crisped bread slices, ready to energize you with its great taste, brilliant texture and bagful of nutrients!
Indeed, the spinach and paneer toast is a wonderful after-school snack for kids, an apt starter at a party, or an anytime snack for the food-lover!
- Cut each bread slice into 2 equal halves. You will get 12 bread halves in all.
- Apply a little melted butter on all the bread halves and bake them in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till they turn crisp. Keep aside.
- Heat the butter in a broad non-stick pan, add the green chillies and onions and sauté on a medium flame for 2 minutes.
- Add the spinach, baking soda, salt and black pepper powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the paneer and mix well.
- Divide the spread into 6 equal portions and keep aside.
- Place all the bread toasts on a clean, dry surface, apply a portion of the spinach and paneer spread and sprinkle 1 tsp of cheese on each toasted bread slice.
- Place them on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the cheese melts.
- Serve immediately.
Nutrient values per open toast
|Vitamin A||1020.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||5.5 mg|
|Folic Acid||21.2 mcg|
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