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Paneer and kachumber bruschetta
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2 tbsp vegetable oil
226g pack paneer, cut into 1cm dice
1 tsp cumin seeds
½ red onion, finely chopped
1 green Thai chilli, deseeded and finely chopped
2 tomatoes, deseeded and finely chopped
½ cucumber, deseeded and finely chopped
2 tsp Cooks’ Ingredients Chaat Masala
1 tbsp lemon juice
3 mint sprigs, leaves finely chopped
1 plain ciabatta, cut into thick slices
1 large garlic clove, halved
1. Heat the vegetable oil in a wide non-stick frying pan over a medium heat.
2. Add the paneer, cumin seeds and onion and stir-fry for 2-4 minutes, until the paneer is light golden. Tip into a bowl and stir in the chilli, tomatoes, cucumber, chaat masala, lemon juice and mint; season.
3. Toast the ciabatta and rub the top of each slice with the cut side of the garlic. Put on a platter or board and spoon over the paneer mixture; serve at once.
This recipe first appeared in Waitrose & Partners Food Indian supplement, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per bruschetta (8) 950kJ
This recipe was first published in Thu Sep 26 12:25:54 BST 2019.