Paneer Club Sandwich

Hi Friends,
Sharing recipe of a yummy sandwich which is quite filling as well.


The Paneer Club Sandwich!


Ingredients:

• Paneer- cut in medium sized cubes
• Tomato paste- 2 tsp
• onion - 1 medium sized finely chopped
• 1 tsp garam masala powder
• 1 tsp red chilli powder
• salt to taste
• fresh cream - as per liking
• fresh coriander- finely chopped
• mustard seeds
• oil - 1 tsp
• 3 bread slices ( sourdough bread tastes best)
• butter
• sliced onions cut in round
• slices tomatoes cut in round
• slices of boiled potatoes cut in rounds
• pepper - as per liking
• green chutney - made out of freshly grated coconut, 2 green chillies, fresh coriander leaves, mint leaves, salt, sugar and 2 tsp lemon juice

Method:
For the paneer filling:
Get a cooking pan and put some oil. Once the oil is hot, put in the mustard seeds and let it splutter. Add the chopped onions and fry till light golden. Once onions are golden, add in the tomato paste and fry till tomato paste is cooked. Once cooked add in the paneer cubes. Add in garam masala, red chilli powder and salt.
Let it cook.


Once the gravy thickens, add in some water. Let paneer cook in the gravy.


Then once cooked, add in the fresh cream.


Simmer for 5 mins and then turn off the heat.


Garnish wish freshly chopped coriander.


Now take 3 pieces of bread, apply butter on one side of each bread.


Place one slice of bread on cooking board. Place slices of onions, tomatoes and potatoes and sprinkle some pepper powder and salt. Sprinkle grated mozzarella cheese on it. Now on the 2nd bread slice, on the other side on which there is no butter applied, apply the green chutney. Place it over the 1st slice of bread.


On top of the 2nd bread slice, now place the paneer mixture that was readied. Cover it up with the 3rd slice of bread.


Put the layered sandwich in the Panini maker or grill and grill on medium heat till top of sandwich is golden brown.


Apply some butter on top and serve hot with Green chutney or tomato ketchup.


Enjoy!

My Diwali special- Paneer Tikka Masala

Paneer Tikka Masala

Main Course
Indian Veg

Serving: 2 portions

Ingredients:
500 grams paneer cut into medium sized pieces 

1 medium sized onion cut into 4 halves and then separated into individual layers (peel) from each half
1 tomato cut into 4 halves

1 medium sized onion,finely chopped, fried and pureed into a fine paste
1/2 a cup fresh tomato puree (boiled, peeled and pureed)
1 tablespoon curd
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon garam masala powder

2 pinches of kasuri methi leaves
Finely chopped fresh coriander
1 teaspoon mustard seeds

1 teaspoon jeera

1 pinch hing (asafoetida)

2 teaspoons fresh cream
Oil to fry
Salt to taste

Method
Take a frying pan and add oil enough to fry the paneer cubes, cut tomato and onion pieces till all turn golden brown/get little char on the surface. Remove from heat and keep aside. 

Take a cooking pan. Add oil to the pan. Add the asafoetida, onion paste ginger-garlic paste and fry till nice aroma is released. Add the tomato puree and curd and mix well. 

Now add turmeric, red chilli, coriander and garam masala powder, salt and mix well.

Add the crushed kasuri methi leaves and mix well. Add the fresh cream.

Add the fried paneer, tomato and onion pieces to the gravy and let it simmer.

Add finely chopped fresh coriander leaves and mix well.

Serve hot with paranthas or tandoori roti. 

Tip: To maintain the crispiness and shape of paneer so that it doesnt get converted into paneer bhurjee ;-), as it tends to get soggy sitting in the gravy, do the following. Immerse the fried paneer cubes immediately out of the frying pan in to a bowl of ice cubes/ice water and let it rest for sometime. Then use it in the gravy.This helps paneer maintain its crispiness and shape.

Kadhai- Paneer, Mushroom,Baby corn

Kadhai- Paneer, Mushroom,Baby corn

Ingredients:
250 grams fresh Paneer- cut into fine cubes (Cottage cheese)
10-12 pieces of fresh mushrooms cut into medium size pieces
6-7 baby corns cut into diagonally slit mid size pieces
2 onions
2 small tomatoes/1 big tomato
2 tsp ginger-garlic paste
1 tsp garam masala powder
Salt to taste
Finely chopped coriander
1 tsp mustard seeds
Pinch of hing (Asafoetida)
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp coriander-cummin powder
1 tsp fresh cream
2 tsp cooking oil to fry


Recipe:
Cut the onions into pieces and fry in oil till golden brown.
Make a fine paste of the onions.

Boil the tomatoes in water and puree them.

In a shallow pan, fry the paneer pieces till golden brown.

Take a Kadhai (medium size- heavy bottom cooking utensil) and add some cooking oil to it. Add pinch of asafoetida. Add the mustard seeds.

As the seeds pop, add the ginger-garlic paste and fry till the aroma lingers around. Add the fried onion paste and cook till some oil leaves the paste mixture.

Now add the pureed tomato paste and mix well.

When mixed well, add the spices- the coriander-cummin powder, garam masala powder, chilli powder, turmeric powder and mix well.

When the mixture is uniform in consistency, add the cut mushrooms, baby corn pieces.

After some time the mushrooms will leave water and provide the gravy consistency. Add water to adjust the gravy consistency as per your liking.

Now add the fried paneer and mix well.

Add salt.

Cover the kadhai and let the vegetablecook at low flame.

Once cooked, add fresh cream to it and mix well. Garnish with finely chopped coriander.

Kadhai- Paneer, mushroom, baby corn is ready to serve.