Scrambled Paneer on Toast

This breakfast item is great for those of you who do not eat eggs. Even if you do, it's a refreshing change to plain toast.

1 packet low fat paneer (200 gm), crumbled like feta cheese
1 onion, chopped lengthwise
1/2 bell pepper, chopped lengthwise
1 tomato, chopped
3 green chilies, slit
3 cloves garlic, crushed
1/2" piece ginger, grated
Pinch of turmeric powder
1 tsp coriander powder
1 tsp red chili powder
1 tsp mustard seeds
Salt to taste
1 tsp lemon juice
4 slices bread

1. Heat oil in pan. Add the mustard seeds. Once they start popping, add the ginger, garlic, green chilies and onions. Let onions cook until translucent.
2. Then add the chopped bell peppers and close lid for 2-3 minutes to let bell peppers cook.
3. Next add the chopped tomatoes, turmeric, salt, red chili powder, and coriander powder. Close lid and cook the tomatoes for just a few minutes.
4. Then add in the crumbled paneer and lemon juice and mix well. Reduce heat cooking for two more minutes. Then remove the scrambled paneer from heat.
5. Toast the slices of bread and top it off with the scrambled paneer!

At first, I was afraid that this would turn out like the paneer bhurji I made the other day with the extra gravy. I guess using only one tomato reduces the water content. I also did not cook it as long to let the tomatoes cook down and I did not add the paneer and garam masalas. It made a huge difference. This paneer was more toned down on the flavor. I would probably cook the paneer first in a nonstick skillet to toast it up a little before adding to pan.