Paneer, or cottage cheese, can be easily prepared at home. Curdle milk using lemon juice or citric acid, then collect the residue in a muslin cloth and let the additional water drip out. The block of cottage cheese can be cut into cubes or crumbled and used as required.
- Cottage cheese / Paneer – 200 g
- Tomato – 1 piece, chopped
- Onion – 1 piece, chopped
- Ginger – ¼ inch piece, chopped
- Capsicum – 1 piece, cubed
- Green chili – 1, chopped
- Cumin seeds – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Coriander powder – ½ teaspoon
- Garam Masala – ½ teaspoon
- Dry Mango powder – 1 tablespoon
- Salt – to taste
- Cooking oil – 1 tablespoon
- Coriander leaves to garnish
- Whole wheat bread – 8 slices
- Butter – 1 tablespoon
For the filling:
- Heat oil in a pan on medium flame, add the chopped onions and stir it till it becomes translucent.
- Add cumin seeds, ginger and green chili (optional). Stir the mixture for 1 minute.
- Add the chopped capsicum and keep stirring. Once the capsicum is soft and cooked, add the tomatoes. Stir for two minutes.
- Add the spices and salt, and mix well.
- Finally, add the crumbled paneer and stir to mix all the ingredients. Cook for 2 minutes and remove from heat.
- Add coriander leaves and set aside.
For the sandwich:
- Take two bread slices. On one slice, spread butter and on the other spread the scrambled paneer mixture.
- Sandwich the two pieces together and grill them in a sandwich maker.
- If you do not have a sandwich maker toast the bread and repeat the above process.
Instead of discarding the light greenish liquid, called whey, obtained as a residue after preparing cottage cheese, use that while preparing dough for roti or parantha. Whey is rich in protein, along with traces of vitamins, minerals, lactose and traces of fat.
Cottage cheese is a rich source of calcium, protein, potassium, and vitamin A. Every 100 grams of cottage cheese contains 103 kcal of energy.