Ingredients:

• 200 g – paneer, cubed
• 1 cup – zucchini, sliced
• 1 cup – eggplant, sliced
• 1/2 cup – Tomato ketchup
• 2 – Onions
• 2 tsp – garlic, chopped
• 2 tsp – curry powder
• 3 tbsp – oil
• Salt to taste
• For Sauce:
• 300 ml – Milk
• 50 g – cheddar cheese, grated
• 2 tbsp – Butter
• 2 tbsp – Maida
• 1 tbsp – parmesan cheese, grated, if available
• 1 – egg, optional
• Salt & pepper to taste
• 1/2 tsp – mustard powder
• 1 loaf – sandwich bread
• 2 tbsp – Butter

Method:

1. Heat the oil in a fry pan.
2. Fry onion and garlic till fragrant.
3. Add zucchini and eggplant slices, stir fry till they are cooked but not mushy.
4. Add curry powder and stir fry for few seconds.
5. Add paneer, tomato ketchup, and salt.
6. Simmer for 2 mins.
7. Melt the butter for sauce and fry maida till the raw smell is lost, without browning it.
8. Remove from fire, slowly stir in cold milk and mix well.
9. Try to avoid lumps.
10. Cook the sauce till it begins to boil.
11. Stir in 1/2 the cheddar cheese.
12. Add salt, pepper and mustard powder.
13. Grease an 8″ square oven-proof glass dish.
14. Trim the crust in 6-8 slices of bread.
15. Add butter to the slices.
16. Spread the paneer vegetable curry and place a layer of bread on it.
17. Pour the sauce on top and sprinkle with cheese.
18. Beat the egg (optional) lightly and pour on top.
19. Add butter and bake in a oven at 200 degree C till golden brown on top.
20. Serve hot.