Tandoori Paneer Sandwich
Equipment
Ingredients
Marination
chilli powder
1 tsp
Kashmiri chilli powder
1 tsp
coriander powder
0.5 tsp
garam masala
0.5 tsp
black salt
0.25 tsp
turmeric powder
0.25 tsp
kasuri methi
0.5 tsp
hot oil
1 tbsp
dahi (yogurt)
2 tbsp
Filling
oil
1 tbsp
chopped onion (chopped)
1 piece
ginger-garlic paste
1 tsp
chopped capsicum (chopped)
1 piece
diced paneer (diced)
200 g
salt
1 tsp
mayonnaise
2 tbsp
Assembly
bread slices
4 piece
cheese cube
1 piece
butter
1 tbsp
Instructions
Prepare masala paste
Combine all spices, kasuri methi, hot oil and yogurt in a bowl to create a thick masala paste.
Sauté onion and aromatics
Heat oil in a pan, add chopped onion and sauté until translucent.
Add ginger-garlic paste
Add ginger-garlic paste and sauté for one minute until fragrant.
Cook capsicum and paneer
Add chopped capsicum, sauté briefly, then add diced paneer and stir well.
Add masala paste and cook
Stir in the prepared masala paste and salt. Cook, stirring continuously, until mixture thickens slightly.
Finish with mayonnaise
Add mayonnaise and mix thoroughly to create a creamy filling.
Assemble and grill sandwiches
Spread the paneer filling on a bread slice, grate cheese on top, cover with another slice. Butter the outside and grill until golden on both sides.
Original recipe
Storage
Best consumed fresh; filling can be refrigerated separately for up to 2 days
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