Paneer Sandwich
Paneer Sandwich is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by Indian Weight Loss Diet by Richa on YouTube.
Prep: 15 min | Cook: 8 min | Total: 33 min
Cost: $5.50 total, $1.38 per serving
Ingredients
- 200 grams Paneer (cut into 4 equal pieces, then sliced thin for sandwich)
- 4 slices Processed Cheese (one slice per sandwich, placed on paneer)
- 1 small Green Capsicum (seeds removed, thinly sliced)
- 1 medium Onion (thinly sliced)
- 1 small Tomato (thinly sliced)
- 2 tbsp Butter (for pan‑frying, can use ghee for richer flavor)
- 1 tsp Chaat Masala (sprinkled on top before cooking)
Instructions
Slice the Paneer
Place the 200 g paneer on the cutting board. Cut it in half, then each half into two equal pieces so you have four pieces. Slice each piece thinly for the sandwich.
Time: PT3M
Prepare the Veggies
Thinly slice the green capsicum, onion, and tomato. Remove seeds from the capsicum and discard the core.
Time: PT4M
Assemble the Sandwiches
On each paneer piece place one slice of processed cheese. Top with a few strips of capsicum, onion, and tomato. Sprinkle a pinch of chaat masala over the veggies.
Time: PT3M
Heat the Pan
Put the non‑stick pan on medium heat and add 2 tbsp butter. Let the butter melt completely but do not let it brown.
Time: PT2M
Temperature: Medium heat (~150°C)
Fry First Side
Place the assembled sandwich in the pan, buttered side down. Fry for 2‑3 minutes until golden brown. Cover the pan with a lid to trap steam and melt the cheese.
Time: PT3M
Temperature: Medium heat (~150°C)
Flip and Fry Other Side
Flip the sandwich carefully, fry the other side for another 2‑3 minutes, and cover again for a minute to ensure the cheese is fully melted.
Time: PT3M
Temperature: Medium heat (~150°C)
Serve
Remove the sandwich from the pan, place on a plate, and sprinkle a little extra chaat masala if desired. Serve hot with green chutney, tamarind chutney, or any dip of your choice.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian, High protein, Low carb
Allergens: Dairy
Ingredient Substitutions
- Instead of Paneer: Firm tofu, Homemade paneer
- Instead of Processed Cheese: Mozzarella slice, Cheddar slice
- Instead of Green Capsicum: Any bell pepper
- Instead of Onion: Shallot
- Instead of Tomato: Cucumber slice (for crunch)
- Instead of Butter: Oil, Ghee
- Instead of Chaat Masala: Chatpata masala, Lime powder
Equipment Needed
- Cutting Board
- Chef's Knife
- Non‑stick Pan
- Spatula
- Lid or Cover
- Plate (optional)
Critical Steps — Do Not Skip
- Slice paneer into even pieces to avoid breakage.
- Cover the pan while frying so the cheese melts completely.
Chef Tips from the Video
- For extra crispness, lightly brush the outer side of the paneer with butter before frying.
- Add a pinch of dried oregano or chaat masala inside for an aromatic twist.
- Use ghee instead of butter for a richer, nutty flavor.
Troubleshooting
Cheese does not melt.
Cover the pan for an extra minute or lower the heat slightly to allow steam to melt the cheese.
Sandwich sticks to the pan.
Add a little more butter or ensure the pan is properly pre‑heated before placing the sandwich.
Paneer breaks while slicing.
Use a very sharp knife and slice gently; chill paneer for 5‑10 minutes before cutting.
Storage
Refrigerator: Store leftover sandwiches in an airtight container for up to 2 days. Reheat in a pan or microwave before serving.
Freezer: Not recommended; texture of paneer changes after freezing.
Room temperature: Best eaten fresh; can sit at room temperature for up to 1 hour.
Make-Ahead Tips
- Slice paneer and veggies a few hours ahead and keep them refrigerated.
- Assemble the sandwiches, cover with cling film, and store in the fridge; fry when ready.
Last updated: August 21, 2026
