Grate the paneer.

Finely chop the onions, cashew nuts, ginger, and green chilli (if using).

Heat oil in a frying pan over medium heat.

Add mustard seeds and allow them to splutter.

Add nigella seeds, green chilli, and curry leaves; sauté for a few seconds.

Add chopped onion and ginger; fry until lightly browned.

Reduce heat to low; add grated coconut, paneer, turmeric, cashew nuts, and salt.

Stir until paneer is well fried and has a cooked smell.

Adjust seasoning with black pepper if desired.

Turn off heat and let the filling cool slightly.

Toast diagonally cut bread slices on a flat skillet until browned on both sides.

Smear scrambled paneer filling on the toasted bread or pack separately for lunch.