Paneer Tikka Sandwich

Ingredients

• 1 tablespoon Mustard oil (for the tandoori marinade)
• 1 tablespoon Kashmiri red chilli powder (gives vibrant colour and mild heat)
• 1 teaspoon Coriander powder
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Black salt (kala namak)
• 1 pinch Kasuri methi (dried fenugreek leaves) (roasted)
• 1 pinch Cardamom powder (optional)
• 1 tablespoon Ginger‑garlic paste
• 1 tablespoon Lemon juice (freshly squeezed)
• 2 tablespoons Thick curd (Greek‑style yogurt)
• to taste Salt
• 250 grams Paneer (Indian cottage cheese) (cut into 1‑cm cubes)
• 1 large Onion (diced)
• 2 medium Capsicum (bell pepper) (any colour, diced)
• 3 tablespoons Butter (divided: 1 tbsp for cooking, rest for bread & grilling)
• 1 teaspoon Oil (vegetable or canola) (prevents butter from burning)
• 2 tablespoons Mayonnaise (optional, for creamier filling)
• 2 tablespoons Fresh coriander leaves (chopped)
• 4 slices Sandwich bread (white, brown or multigrain) (2 slices per sandwich)
• 2 slices Cheese slice (optional, adds meltiness)

Instructions

1. Make the tandoori marinade

   In a bowl combine 1 tbsp mustard oil, 1 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, ¼ tsp turmeric, ½ tsp garam masala, ½ tsp cumin powder, ½ tsp black salt, a pinch of roasted kasuri methi, a pinch of cardamom powder (optional), 1 tbsp ginger‑garlic paste, 1 tbsp lemon juice, 2 tbsp thick curd and salt to taste. Mix until a smooth, bright‑red paste forms.

   Time: PT5M

2. Optional smoky infusion

   Heat a small piece of live coal until red, place it in the bowl, drizzle a few drops of ghee over it, cover the bowl and let sit for 2‑3 minutes. Then carefully remove the coal and rinse the bowl under running water.

   Time: PT3M

3. Dice the vegetables and paneer

   Cut 250 g paneer, 1 large onion and 2 medium capsicums into uniform 1‑cm cubes.

   Time: PT5M

4. Heat the wok

   Place a wok on high flame. Add 1 tbsp butter and 1 tsp oil. Let melt and become foamy.

   Time: PT1M

   Temperature: high

5. Sauté onion

   Add the diced onion. Stir continuously for 1‑2 minutes until it turns translucent.

   Time: PT2M

   Temperature: high

6. Add capsicum

   Add the diced capsicum and stir‑fry for 1 minute, keeping it slightly crisp.

   Time: PT1M

   Temperature: high

7. Add paneer

   Add the paneer cubes, stir gently for about 1 minute. The paneer will soften but should not melt.

   Time: PT1M

   Temperature: high

8. Combine with tandoori marinade

   Pour the prepared tandoori paste over the paneer‑vegetable mix. Stir to coat everything evenly and cook for 2‑3 minutes on high flame.

   Time: PT3M

   Temperature: high

9. Cool the filling

   Transfer the hot filling to a clean bowl and let it reach room temperature (about 5 minutes).

   Time: PT5M

10. Add mayonnaise and coriander (optional)

    Take half of the cooled filling, mix in 2‑3 tbsp mayonnaise and 2 tbsp chopped coriander leaves. Stir until creamy.

    Time: PT2M

11. Butter the bread slices

    Spread a thin layer of soft butter on one side of each bread slice.

    Time: PT1M

12. Assemble the sandwich

    On the buttered side of one slice, spread 2‑3 spoons of the paneer tikka filling, place a cheese slice (optional), then top with the second slice, buttered side up.

    Time: PT2M

13. Pre‑heat the grill pan

    Place a grill pan or heavy skillet over medium heat and let it become hot (about 2 minutes).

    Time: PT2M

    Temperature: medium

14. Grill first side

    Add a small knob of butter to the pan, place the sandwich, cover with a plate and press gently. Cook for 2‑3 minutes on medium‑low flame until golden brown.

    Time: PT3M

    Temperature: medium-low

15. Grill second side

    Flip the sandwich, add a little more butter to the exposed side, press again with the plate and cook another 2‑3 minutes until crisp and cheese (if used) melts.

    Time: PT3M

    Temperature: medium-low

16. Slice and serve

    Transfer the sandwich to a cutting board, cut into triangles or squares, and serve immediately. Optionally serve with chips, ketchup, or green chutney.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Mustard oil: vegetable oil, canola oil
• Instead of Kashmiri red chilli powder: regular red chilli powder (use less), paprika
• Instead of Coriander powder: ground coriander seeds
• Instead of Turmeric powder: fresh turmeric (grated)
• Instead of Garam masala: chai masala, curry powder
• Instead of Cumin powder: ground cumin seeds
• Instead of Black salt (kala namak): regular sea salt, regular table salt
• Instead of Kasuri methi (dried fenugreek leaves): fenugreek seeds (ground)
• Instead of Cardamom powder: ground cardamom
• Instead of Ginger‑garlic paste: fresh grated ginger and minced garlic (1:1)
• Instead of Lemon juice: lime juice
• Instead of Thick curd (Greek‑style yogurt): plain Greek yogurt, sour cream
• Instead of Salt: sea salt
• Instead of Paneer (Indian cottage cheese): firm tofu (for vegan)
• Instead of Onion: shallots
• Instead of Capsicum (bell pepper): green chilies for heat
• Instead of Butter: ghee, margarine
• Instead of Oil (vegetable or canola): any neutral oil
• Instead of Mayonnaise: Greek yogurt, vegan mayo
• Instead of Fresh coriander leaves: cilantro, parsley
• Instead of Sandwich bread (white, brown or multigrain): whole‑wheat toast, gluten‑free bread
• Instead of Cheese slice: processed cheese, vegan cheese

Equipment Needed

• Mixing bowl
• Measuring spoons
• Knife
• Cutting board
• Wok or large skillet
• Grill pan or regular skillet (for sandwich)
• Spatula or wooden spoon
• Plate (for pressing)
• Live coal and tongs (optional)

Critical Steps — Do Not Skip

• Preparing the tandoori marinade (Step 1)
• Cooking the paneer‑vegetable filling on high heat (Steps 4‑8)
• Grilling the sandwich with butter and pressure for crisp grill marks (Steps 13‑15)

Chef Tips from the Video

• For extra smoky flavor, use a piece of charcoal wrapped in foil and place it on top of the bowl after adding the marinade.
• A pinch of sugar in the marinade balances the acidity of lemon juice.
• If you like extra heat, add a finely chopped green chilli to the filling.

Troubleshooting

Storage

Refrigerator: Filling can be stored in an airtight container for up to 2 days. Assembled sandwich is best eaten the same day.

Freezer: Not recommended; texture of bread and paneer changes.

Room temperature: Do not leave assembled sandwich at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tandoori filling a few hours ahead and keep it refrigerated; bring to room temperature before mixing mayo.
• Butter the bread slices just before grilling to maintain crispness.
• If making multiple sandwiches, keep the cooked filling separate from the mayo until assembly.