A Best-over Paneer Tikka Sandwich

This recipe is part of the series The Recipe I Mastered This Year.

This Paneer tikka sandwich would not have come into existence had it not been for an intense pang of hunger that drove me to fish out the leftover paneer curry from the fridge, reduce it a pan and slather it between two slices of toasted brown bread. It took me a few tries to adjust the ingredients and measurements of the paneer filling to arrive at the right sandwich-able (must be a legitimate word) consistency, but I am happy to say that I now have it down pat. 

Recipe: Panner Tikka Sandwich

Ingredients

200 g paneer     
1 large onion   
2 small tomatoes
½ inch piece ginger  
8-10 cloves of garlic 
10-12 cashew nuts    
1 clove    
1 pod cardamom, crushed         
½ a bay leaf               
1 tsp cumin seeds
5-6 black peppercorns      
1 tbsp chilli powder    
1.5 tbsp coriander powder         
½ tsp turmeric powder      
1 tsp garam masala 
1 tbsp kasuri methi (dried fenugreek leaves)
1 tbsp coriander leaves, chopped  
Salt to taste    

To assemble to sandwich
Brown bread
Butter

Method

To make the filling

In a pan heat oil and add the dry spices — cloves, cardamom, cumin seeds, peppercorns and bay leaf. 
When the spices are aromatic, add the roughly chopped ginger and garlic. 
Next, add the chopped onions. 
As the onions start browning, add the chopped tomato and cashew nuts. 
Meanwhile, soak the paneer in boiling water for 15 minutes. 
To the sautéed onions and tomatoes, add the dry spices along with chilli powder, coriander powder, turmeric powder and garam masala. 
Add the paneer water to the pan, setting aside the paneer. Close the lid and let the mixture cook and thicken.  
Turn off the heat and cool the mixture before blending it into a coarse paste.  
Break up the softened paneer with a fork. 
Add the blended mixture to the pan along with the paneer. 
Add the crushed kasuri methi and check for salt before adding chopped coriander to finish the dish. 
You can also add a spoon of fresh cream or hung yoghurt for a creamier taste.

 To assemble the sandwich

Heat a flat pan and add a knob of butter.
Toast your brown bread on one side before adding the filling. You can also add a slice of cheese and put the bread back onto the pan on a low flame with a closed lid to melt the cheese. 
Cut the sandwich into half and serve hot.

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