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Paneer Tikka Sandwich Filling: A Chatpata Delight for Your Taste Buds!

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Chef Curry Do’pyaza

Paneer Tikka Sandwich Filling: A Chatpata Delight for Your Taste Buds!

Namaste Dosto! And a very warm adaab to all my lovely readers! Chef Curry Do’pyaza here, ready to spice up your life with another delicious recipe. Today, we are diving headfirst into the world of chatpata (tangy and flavorful) goodness with a Paneer Tikka Sandwich Filling that will make your taste buds sing!

This recipe is a total crowd-pleaser, perfect for those festive occasions like Diwali, Holi, or even a simple weekend chai (tea) party with your loved ones. Imagine biting into a warm, toasted sandwich bursting with the smoky, spicy flavors of paneer tikka – pure bliss, isn’t it?

A Little History Lesson (with a pinch of masala):

Paneer tikka, as we know it, is a relatively modern invention. While paneer (Indian cheese) has been around for centuries, the “tikka” preparation (marinated and grilled) likely gained popularity during the Mughal era, with influences from Persian cuisine. Combining this classic tikka with the humble sandwich is a stroke of genius, creating a fusion that’s both familiar and exciting!

Let’s Get Cooking!

Preparation Time: 20 minutes (plus 30 minutes for marinating)
Cooking Time: 15 minutes

The Treasure Chest of Ingredients:

  • 200g Paneer (Indian Cottage Cheese), cut into small cubes
  • 1/2 cup Dahi (Yogurt), thick and preferably hung
  • 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 tsp Lal Mirch Powder (Red Chili Powder) – adjust to your spice level!
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 1 tsp Dhania Powder (Coriander Powder)
  • 1/2 tsp Garam Masala
  • 1 tbsp Nimbu ka Ras (Lemon Juice)
  • 1 tbsp Besan (Gram Flour), roasted lightly
  • 2 tbsp Tel (Oil)
  • 1 medium Pyaz (Onion), finely chopped
  • 1/2 cup Shimla Mirch (Capsicum/Bell Pepper), finely chopped (any color you like!)
  • 4 slices of Bread
  • Butter, for toasting
  • Hara Dhaniya (Fresh Coriander Leaves), chopped for garnish (optional)

The Step-by-Step Magic:

  1. Marinate the Paneer: In a bowl, whisk together the dahi (yogurt), adrak-lahsun paste (ginger-garlic paste), lal mirch powder (red chili powder), haldi powder (turmeric powder), dhania powder (coriander powder), garam masala, nimbu ka ras (lemon juice), and roasted besan (gram flour). Add the paneer cubes and gently coat them in the marinade. Let it sit for at least 30 minutes, or even better, for an hour in the refrigerator. This allows the paneer to absorb all those wonderful flavors!
  2. Sauté the Veggies: Heat the tel (oil) in a pan over medium heat. Add the chopped pyaz (onion) and sauté until it turns a beautiful golden brown. Then, add the chopped shimla mirch (capsicum/bell pepper) and cook for another 2-3 minutes until slightly softened.
  3. Cook the Paneer Tikka: Add the marinated paneer to the pan with the vegetables. Cook, stirring gently, until the paneer is lightly browned and the marinade has thickened. Be careful not to overcook the paneer, or it will become rubbery.
  4. Assemble the Sandwich: Spread a generous layer of the paneer tikka filling onto two slices of bread. Top with the other two slices of bread.
  5. Toast to Perfection: Butter the outside of the sandwiches and toast them in a pan over medium heat until golden brown and crispy. You can also use a sandwich press or a panini maker.
  6. Garnish and Serve: Cut the sandwich in half and garnish with chopped hara dhaniya (fresh coriander leaves), if desired. Serve hot and enjoy the explosion of flavors!

Chef’s Secret Tips for Tikka-licious Results:

  • Use thick, hung yogurt for the marinade to prevent the paneer from becoming soggy.
  • Roasting the besan (gram flour) adds a nutty flavor and helps to bind the marinade.
  • Don’t overcrowd the pan when cooking the paneer, or it will steam instead of browning.
  • Adjust the amount of lal mirch powder (red chili powder) to your spice preference.

Cooking it Your Way:

  • Gas Stove: The method described above is perfect for a gas stove.
  • Induction Stove: Follow the same instructions as the gas stove method.
  • Oven: You can bake the marinated paneer on a baking sheet at 375°F (190°C) for 15-20 minutes, flipping halfway through. Then, add it to the sautéed vegetables.
  • Air Fryer: Air fry the marinated paneer at 375°F (190°C) for 8-10 minutes, flipping halfway through. Then, add it to the sautéed vegetables.

Nutritional Information (Approximate per serving):

  • Calories: 350-400
  • Protein: 20-25g
  • Fat: 20-25g
  • Carbohydrates: 20-25g

Serving Suggestions:

  • Serve with a side of mint chutney or tomato ketchup.
  • Pair it with a refreshing glass of lassi or a cup of masala chai.
  • Pack it for a picnic or a lunchbox treat.

Now it’s Your Turn!

Go ahead, give this recipe a try! I promise you, it’s easier than it looks, and the results are absolutely divine. Cook it with love, and share it with your friends and family. Food is best when shared, isn’t it? Happy cooking, folks!