Tandoori Paneer Sandwich is one of the yummiest sandwiches I have. Along with Paneer as a protein source, it has exotic vegetables such as red, yellow, green bell peppers, onions, carrots and fresh coriander rich in vitamins and minerals.
Marinated in curd along with green and dry spices, this sandwich is tangy and spicy. I tried it for the first time after I came across this recipe through a youtube channel yourfoodlab by Sanjyot Keer. I have made a few modifications to the original recipe, but it doesn’t make the sandwich lesser tasty.
Also if you are health conscious and want to avoid adding cheese, it’s fine. I taste both versions and it doesn’t make much difference. The main flavors come from marinade. So include it in your meal and enjoy a healthy and mouth melting paneer sandwich.
Prep time: 15 mins
Cook time: 10 mins
For Paneer Stuffing
1/3 cup onion
1/3 cup green bell pepper
1/3 cup yellow bell pepper
1/4 cup red bell pepper
1/4 cup carrot
1/4 fresh coriander
1 tbsp ginger-garlic paste
2 green chilis
1/2 cup curd
1 cup paneer
2 tbsp gram flour
1/2 tbsp red chili powder
1/2 tbsp cumin powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1 tsp dry mango powder
1 tbsp oil
2 tbsp clarified butter/ghee
For tandoori paneer sandwich preparation
10 bread slices
5 cheese slices
1/2 cup green chutney
How to make tandoori paneer sandwich stuffing?
In a bowl, take oil and mix red chili powder into it.
Next, add ginger+garlic+greenchili paste, cumin powder, dried mango powder, garam masala, turmeric powder and stir it.
To it, add curd, gram flour, fresh coriander and whisk the mixture to blend all ingredients with each other.
Finally, add vegetables chopped in cubes; green bell peppers, onions, carrots, red bell peppers, yellow bell peppers and paneer to the above marination mixture.
Sprinkle salt to taste and give with a smooth toss so that the paneer does not break.
Note: Put salt on a little lesser side, because the addition of cheese and butter could increase the saltiness.
Note: At this stage, you can allow the mixture to rest for 15 minutes or can use it directly.
Then take clarified butter in a pan and transfer the above-marinated veggies-paneer into it.
Toss it slightly and let it cook for 7-8 minutes with intermittent mixing.
The stuff would turn a little dry, water content of the curd would be evaporated.
Once it is done, cool down the mixture and get ready for assembling a sandwich.
Take two bread slices and apply butter to them.
Over it, apply a layer of green coriander chutney followed by the sandwich stuff on one of the bread.
Layer the stuff with a cheese slice and on top of it, put another slice of bread.
Apply butter on the top side and transfer to the heated pan with the buttered side down. While you are toasting the downside till brown crust, apply butter on the top side of the sandwich.
Flip it and toast it from the other side until the same brown crust.
Cut the sandwich in half or in four parts as you like.
Enjoy the hot, spicy and scrumptious paneer tandoori sandwich as it is or with ketchup or green chutney.