Creamy Spinach Corn Toast (High-Protein & Kids-Friendly)
Ingredients
* ½ cup roasted makhana (fox nuts)
* 8–10 cashews
* Hot water (for soaking)
* 8–10 paneer cubes (about 100 g)
* 1 tbsp butter or oil
* 4–5 garlic cloves, finely chopped
* 2 cups spinach, chopped
* ½ tsp salt (or to taste)
* ½ tsp black pepper
* ½ tsp oregano
* ½ tsp chili flakes (adjust to taste)
* ½ cup boiled sweet corn
* 4-5 slices bread, toasted
Method
1. Soak the roasted makhana and cashews in hot water for 15–20 minutes.
2. Drain and blend with the paneer into a smooth, creamy paste. Add 2–3 tbsp water if needed.
3. Heat butter or oil in a pan. Add the chopped garlic and sauté until fragrant.
4. Add the chopped spinach and cook for 2–3 minutes until wilted.
5. Season with salt, black pepper, oregano, and chili flakes.
6. Stir in the boiled sweet corn.
7. Add the prepared makhana-paneer paste and mix well.
8. Cook for 3–4 minutes, stirring continuously, until the mixture becomes thick and creamy.
9. Let it cool slightly, then generously spread it over toasted bread.
10. Serve warm as a healthy breakfast, snack, or lunchbox option.