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    Paneer and kachumber bruschetta

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    Paneer and kachumber bruschetta

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Makes: 8-10


    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. 

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    This recipe first appeared in Waitrose & Partners Food Indian supplement, October 2019 issue. Download the Waitrose & Partners Food app for the full issue


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