Spiced Paneer Open Toast on Multigrain Bread

Open toast is one of those snacks that sounds fancy and turns out to be the most ordinary thing in the world. My version of it comes from the kind of tiffin I grew up with, where leftover bread met whatever was in the fridge and got a quick turn on the tava. This one takes that habit and gives it a crunchy, spiced paneer topping, with cucumber, tomato and capsicum laid over the top like a little salad that somehow stays put.

The paneer does most of the work here. Crumbled paneer is a fresh cheese made from milk curdled with an acid, pressed until it is firm but not rubbery. It holds its shape when you fry it lightly and it soaks up the mustard seeds, curry leaves and turmeric you bloom in the oil first. Those whole mustard seeds pop and smell nutty, so give them a few seconds before the onion goes in. If the seeds are not crackling, the oil is not hot enough yet.

A tip from years of making these: keep the paneer masala fairly dry. If it is wet, the bread goes soggy before it crisps, and you end up with a sad, steamy toast. Divide the mixture into equal portions before you start building, so every slice gets the same amount and none of them come out lopsided. Press the vegetables down gently, then add the grated paneer and herbs on top so they don't slide off in the pan.

Cooking on a slow flame under a lid is the trick that makes the topping warm through while the bread turns golden underneath. Keep an eye on it. Tava heat varies, and a minute too long can char the edges. When the bread feels firm and the base is toasted, cut each one in two and eat it straight away while the top is still crisp.

Leftovers are not really a thing with this one, since the bread loses its bite as it cools. If you have extra paneer masala, though, keep it in a covered container in the fridge for a day and spoon it over a warm chapati or into a bowl of plain dal the next morning. It is also good with a bowl of soup on a cool evening. A light, brothy bottle gourd soup such as Silky Bottle Gourd Soup with Coriander suits it well, and so does a plate of Golden Soya and Vegetable Patties if you are feeding a hungry crowd.

For a sharp, tangy side, a spoon of Zesty Fresh Green Garlic Pickle on the plate cuts through the paneer nicely. Keep the salt in check, as the recipe asks, and let the vegetables and herbs bring the flavour.