Paneer-Mint Chutney Sandwich
That I am a paneer lover is no secret. Also, this is such a yummy sandwich! Actually this wasn’t even meant to be blogged. One fine morning, I just threw together a couple of available ingredients I had in the kitchen (of course I always have paneer in the fridge!) to make a decent filling for a breakfast sandwich. Surprisingly, the sandwich turned out so delicious that I decided to blog it 😀 Even my sister who absolutely hates paneer in any form ate this sandwich fully, so thats saying something!
If you are also a paneer lover like me and like sandwiches for breakfast/dinner/snacks :P, do check out this Paneer Bhurji Sandwich, I promise you won’t regret it !!
The combination of the fresh mint chutney with the slightly spiced paneer is so easy to throw together, yet so filling and tasty!
For the Paneer filling:
- Paneer – 100 gms
- Capsicum – 1, finely chopped (you can use multi-coloured bell peppers)
- Black Pepper Powder – 1 tsp
- Chaat masala – 1/2 tsp or more, depending on your taste
- Salt – to taste
For the mint chutney:
- Mint leaves, (washed and picked out) & fresh Coriander leaves – equal amounts (I took half cup of each)
- Fresh garlic – 5 pods, peeled
- Fresh ginger – 1 inch piece
- Green chillies – 2
- Roasted peanuts – 5 or 6
- Salt to taste
- Sugar – 1/2 tsp
- Juice of half a fresh lemon, or about 2-3 tsp lemon juice
- Crumble the paneer by hand, or alternatively grate the paneer using a grater into a bowl.
- Heat about 1 tsp oil in a small kadai and sauté the finely chopped capsicum. The capsicum needs to just be sightly cooked and retain its bite, no need to overcook. This will take about 1-2 minutes on a medium flame.
- Add the paneer to this sautéed capsicum, followed by black pepper powder and salt. Mix well and let cook for another minute, and switch off the stove. Let it cool a bit.
- Take the ingredients for mint chutney and pulse in a mixer with very little water.
- The consistency needs to be thick and spreadable. Watery and runny chutney will soak the bread and make it soggy.
Assembling the sandwich:
- Take two bread slices on a plate. On one slice, spread mint chutney generously. On the other side, spread the paneer filling. Join both the slices to make a sandwich.
- Melt some oil or ghee on a tawa and nicely toast the bread on both sides until you get a golden brown crust.
- Keep the flame on sim or medium-low to achieve a good crust on the sandwich.
TIPS & TWEAKS
- Be very attentive to the amount of salt you use in each of the components. Before you realise it, you’ll end up with a salty sandwich. Add very little salt first, so you can season the sandwich with extra salt later if required.
- This sandwich does not need cheese at all, as the paneer melts into the sandwich giving it a cheesy mouthfeel.
- You could add sweetcorn, jalapeños, pineapple etc. along with the paneer for extra zing and flavour.
- Roasted peanuts in the mint chutney is added to give some body to the chutney, for extra taste and slightly thick consistency. You could also replace this with 4-5 cashew nuts as well.
Do try this and let me know how it turned out!!