To make the butter, put butter in a stainless steel skillet over medium low heat. Melt and stir until the butter is well browned and smells very fragrant. Turn off heat, add the curry powder, and stir for about a minute. Transfer to a heat proof dish and let cool completely until butter is solidified, but still spreadable.
To make the dukkah, put the coriander and cumin seeds in a skillet over medium heat. Toast for a few minutes, stirring, until fragrant and immediately transfer to a food processor or spice grinder. Grind the seeds until powdered and add them to a food processor with the remaining ingredients. Pulse a few times until every thing is combined and nuts are chopped, but still have some larger pieces for crunch.
To put everything together, melt some butter in a nonstick skillet. Add the bread and toast on both sides until golden brown. Remove from pan.
Add the paneer slices and cook until browned on both sides.
Before assembling, everything should be room temperature or very lightly warmed.
Spread the curried butter on the toast, top with the paneer slices, and sprinkle with the dukkah. Serve immediately.
Notes
Storing leftovers: The butter can be made ahead of time and stored in the fridge, while the dukkah can also be made ahead and stored in an airtight container at room temperature. The toast and paneer should be made up before serving.Pairs well with:Gluten-Free Nut and Seed Bread, A Simple Green Salad