Forget avocado toast for a second. If you’re looking for a breakfast (or “fancy snack”) that’s tasty and packed with protein then this matar paneer toast is your new best friend.
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Story Behind Matar Paneer Toast
Recently I tried whipped tofu toast and ever since I get obsessed with the idea of whipping tofu and paneer into a light, airy, creamy consistency. With fresh winter green peas in the market, they become my subsitute of avocado in this toast recipe.
We all love paneer in a tikka, matar paneer sabzi, or a gravy, but whipping transforms it into a light, airy cloud that mimics goat cheese or ricotta—but with that distinct, mild malty flavour we love.
The Flavour Profile
- The Base: Silky, tangy whipped paneer and green peas.
- The Crunch: Thick-cut sourdough or rustic multigrain.
- The Topping: Lemon Zest, Chilli Flakes, or paneer cubes.
- The Kick: A drizzle of chilli oil or extra virgin olive oil.
Ingredients You’ll Need
- Paneer: You want fresh and soft paneer for this toast recipe. Or alternatively you can use regular firm tofu.
- Green Peas for the bright green colour and the fibre factor. Use either fresh or frozen peas.
- Herbs: Coriander or Cilantro Leaves, Mint or Italian Basil
- Extra Virgin Olive Oil for good fat and whipping.
- Seasoning: Garlic, Salt, Pepper, Lemon Juice and Zest.
How To Make Matar Paneer Toast
- Prep the Peas: Blanch your peas in boiling water for 4 – 5 minutes or until soft, then shock them in ice water to keep them bright green.
- Whip the Paneer: Crumble the paneer into a food processor. Add the blanched green peas, garlic, herbs, salt, seasoning, and lemon juice. Blitz until it’s completely smooth. If it’s too thick, add a tablespoon of water until it reaches a “spreadable cloud” consistency.
- Toast the Bread: Get your bread golden and crunchy. Rubbing a halved garlic clove on the warm toast adds an extra layer of savory magic.
- Assemble: Slather a generous layer of whipped paneer onto the toast.
- Drizzle extra virgin olive oil or chilli oil on top along with chopped herbs or paneer cubes.
Hina’s Tried and True Tips
- Temperature Matters: For the smoothest whip, let your paneer come to room temperature before blending. If it’s straight from the fridge, it might stay a bit grainy. Similarly, don’t blend the green peas right after blanching in hot watr. Let them cool down to room temperature.
- The Finishing Touch: A drizzle of hot honey or chili crunch cuts through the richness of the paneer perfectly.
- Soft Paneer: Soak the block of paneer in lukewarm water for 5 – 6 minutes before blending. This way, your paneer will always be super soft and moist.
Love Paneer? Try these unique paneer dishes I love – Grilled Thecha Paneer, Homemade Masala Paneer, or Indo Chinese Chilli Paneer.
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Matar Paneer Toast Recipe
If you’re looking for a breakfast (or "fancy snack") that's tasty and packed with protein then this matar paneer toast is your new best friend.
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Servings: 4 toast
Calories: 161kcal
Ingredients
- 150 gram paneer (cottage cheese), crumbled
- ½ Cup green peas
- ½ tablespoon minced garlic
- ½ teaspoon salt or to taste
- 1 tablespoon extra virgin olive oil
- crushed black pepper
- 1 lime, juiced
- Handful of coriander leaves, chopped
Instructions
- Blanch your peas in boiling water for 4 – 5 minutes or until soft, then shock them in ice water to keep them bright green.
- Crumble the paneer into a food processor. Add the blanched green peas, garlic, herbs, salt, seasoning, and lemon juice. Blitz until it’s completely smooth. If it’s too thick, add a tablespoon of water to blend.
- Get your bread golden and crunchy. Slather a generous layer of whipped paneer onto the toast.
- Drizzle extra virgin olive oil or chilli oil on top along with chopped herbs or paneer cubes. Serve immediately.
Nutrition
Calories: 161kcal | Carbohydrates: 5g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 302mg | Potassium: 65mg | Fiber: 2g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 12mg | Calcium: 192mg | Iron: 0.4mg
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