Spinach and Paneer Open Toast
by Tarla Dalal
Added to 14 cookbooks
This recipe has been viewed 22533 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!
For the bread toast- 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.
For the spinach and paneer spread- 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.
How to proceed- 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.
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Accompaniments
Nutrient values per open toast
| Energy | 59 cal |
| Protein | 2 g |
| Carbohydrates | 6.6 g |
| Fiber | 0.5 g |
| Fat | 2.7 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 43.1 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 24.7 mg |
| Potassium | 42.5 mg |
| Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
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