Paneer sandwich recipe

Ingredients

• 360 ml (1.5 cups)paneer, crumbled
• 8slices of sandwich bread
• 1 tspginger and garlic paste
• 45 ml (3 tbsp)carrot, cut into fine strips or grated
• 60 ml (1/4 cup)coriander leaves, chopped
• 2green chillies, finely chopped
• 3/4 tspred chilli powder
• 1 tspgaram masala
• 1/2 tsproasted cumin powder
• 1/8 tspturmeric
• to tastesalt
• 1/2 tspchaat masala
• 1/2 tsplemon juice
• to smearbutter
• 2 tspoil
• 1/2 tspcumin seeds

Instructions

1. 1

   Soften the paneer

   Cover the paneer with hot water and leave it immersed until soft.

2. 2

   Prepare ingredients

   While the paneer softens, prepare the other ingredients.

3. 3

   Crumble the paneer

   Once it has cooled, crumble the paneer.

4. 4

   Temper the cumin

   Heat the oil in a pan over a low flame and add the cumin seeds. Cook until they splutter.

5. 5

   Fry the paste

   Add the ginger and garlic paste and fry it briefly.

6. 6

   Cook the vegetables

   Add the green chilli, carrot and capsicum. Fry for 1 minute, so they cook while retaining some crunch.

7. 7

   Add the spices

   Stir in the turmeric, red chilli powder, garam masala, roasted cumin powder and salt.

8. 8

   Mix in paneer

   Add the crumbled paneer and coriander leaves, then mix for 2 minutes.

9. 9

   Finish the filling

   Mix in the chaat masala and lemon juice, then turn off the heat. Stir well and transfer the filling to a bowl.

10. 10

    Heat the sandwich maker

    Heat the sandwich maker until its ready light comes on. Grease both the upper and lower plates well with butter.

11. 11

    Fill the bread

    Spread the prepared paneer filling over one slice of bread and cover it with another slice.

12. 12

    Toast the sandwich

    Place the sandwich in the maker and close it.

13. 13

    Check the colour

    When the bread is golden, remove the sandwich from the maker and divide it in two.

14. 14

    Toast for extra crispness

    If using griller plates, give the sandwich a quick second toast for an extra-crispy finish.

15. 15

    Cut and serve

    Cut the sandwich into triangles to serve.

What is a paneer sandwich?

Paneer is a fresh Indian cheese used in many savoury dishes. In this sandwich, it is crumbled, seasoned with spices and herbs, and tucked between slices of bread.

This version takes its flavour from garam masala, chilli and chaat masala, while carrot and coriander bring freshness. Toasting the filled bread gives the soft, spiced filling a crisp-edged contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 22g protein, 43g carbs, 21g fat.

The bread supplies most of the carbohydrate, while paneer contributes much of the protein and fat; the butter and oil add further fat. For a more balanced plate, serve a sandwich portion with fresh vegetables or salad.

Building flavour in the filling

Cumin seeds: Let them splutter gently in the oil before adding the ginger and garlic paste; this starts the filling with a savoury, aromatic base.

Ground spices: Stir them into the vegetables before adding the paneer so they coat the mixture evenly. Add the chaat masala and lemon juice at the end, as directed, for a tangy finish.

Keep some vegetable crunch

Carrot and chilli: The method gives the vegetables just 1 minute in the pan, leaving them with some bite. Keep the heat low enough to avoid scorching the paste and spices.

Capsicum: It appears in the method but is not listed in the ingredients, and no amount is given. The instructions below retain it as written; check the source recipe if you want to confirm how much to use.

Getting the paneer texture right

Softening: The recipe begins by immersing the paneer in hot water until soft, then cooling it before crumbling. Handle it gently so the crumbs stay loose rather than becoming a paste.

Mixing: Cook the paneer with the filling for 2 minutes, just long enough to combine it with the spices and herbs. The finished mixture should be easy to spread across the bread.

Toasting and timing

Preheating: Wait for the sandwich maker's ready light before adding the bread, and butter both plates as instructed. This helps the sandwich toast evenly and release from the plates.

Doneness: Use golden bread as the cue to remove the sandwich. If you are using griller plates, the method suggests a quick second toast for extra crispness.

Serving ideas

Cut each toasted sandwich into triangles and serve while the bread is crisp. A simple salad or sliced cucumber alongside adds freshness without competing with the spiced filling.

For a more substantial meal, pair it with a bowl of soup or a portion of vegetables. The filling is already seasoned, so taste before adding any extra salt or chutney.

Recipe notes & tips

• Crumble the paneer only after it has cooled from the hot-water soak.
• Keep the pan on a low flame while the cumin seeds splutter and the paste fries.
• Measure the spices before you start cooking so they can go into the pan in sequence.
• Spread the filling evenly across the bread to help the sandwich toast consistently.
• Grease both sandwich-maker plates before adding the filled bread.
• Check the underside for a golden colour if your sandwich maker has no clear doneness signal.

Variations

• Adjust the chilli: Use fewer green chillies or less red chilli powder for a milder filling.
• Add extra herbs: Increase the coriander leaves for a fresher-tasting sandwich.
• Grate the carrot: Use the grated option for a finer, more evenly distributed filling.
• Use griller plates: Give the sandwich a quick second toast for a crisper finish, as the method suggests.
• Serve with chutney: Add a little chutney at the table for a tangy accompaniment.

Common mistakes to avoid

• Adding paneer while it is hot: Let it cool first so it is easier to crumble.
• Overcooking the vegetables: Limit their initial frying to 1 minute so they retain some crunch.
• Scorching the spices: Keep the flame low while frying the cumin and ginger-garlic paste.
• Skipping the plate grease: Butter both sandwich-maker plates to help the bread toast and release.
• Removing the sandwich too early: Wait until the bread is golden before taking it out.

How to store

Store leftover cooked filling in an airtight container in the fridge and use within 2 days. Reheat it in a pan until hot before assembling and toasting fresh sandwiches; toasted sandwiches are best eaten straight away.

Frequently asked questions