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1
Finely Dice onions
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2
Cut tomato into about 5 mm slices
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3
Line baking pan with parchment paper and arrange tomato slices on it. Add salt and pepper to taste along with a pinch of basil and oregano to each slice. Add a small amount of garlic and ginger to each slice. Drizzle olive oil over the slices. Preheat oven to 175 degrees F.
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4
Under medium heat, melt butter in a pan. Add 2 teaspoons of minced garlic, and the diced onions and green chilli peppers. If you mixed your own curry powder, add 2 teaspoons of minced ginger now. Cook until onions are slightly soft.
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5
Add your curry powder to the pan and stir until the vegetables are covered. Deglaze the pan with the pan with chicken stock and increase temperature to medium-high. Salt to taste.
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6
When oven is preheated, put in the tomatoes and bake for 10 minutes.
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7
When chicken stock starts to bubble, reduce to medium low heat and reduce most of the liquid away. Add water if the mixture has reduced too much. Stir in cornstarch to thicken and remove curry from heat.
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8
In a small mixing bowl, mix beaten eggs, garam masala, brown sugar, paprika, chilli powder and milk.
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9
Melt butter in another pan under medium heat. Soak bread in egg mixture and lightly fry.
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10
If curry has cooled too much. Reheat the pan under low heat. Toss the paneer cubes in the curry and heat until they are slightly soft.
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11
On a warm plate, top toast with tomato slices, curry, and paneer. Garnish with cilantro. Enjoy!
