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Indian Vegetarian Recipes

paneer sandwich

https://www.vegrecipesofindia.com/paneer-sandwich-recipe/

paneer sandwich recipe with step by step photos. this paneer sandwich recipe is simple, easy and a tasty breakfast or snack idea of grilled paneer sandwich.

there are many ways you can make paneer sandwich. in this post i am sharing 2 methods.

recipe 1 – this sandwich recipe is made with paneer stuffing and is an indian style sandwich.
recipe 2 – this version is more healthy as veggies are added in the paneer sandwich. both the recipes are tried and tested and taste good.

you can grill or toast these paneer sandwiches. you will need green chutney or sandwich chutney to prepare these sandwiches. i have mentioned the sandwich chutney recipe below. if you do not have this chutney, then you can even skip it.

sandwich chutney recipe for paneer sandwich

method: rinse 1 cup tightly packed coriander leaves and 2 green chillies very well in water. drain all the water and add the rinsed leaves in a small grinder jar. add ½ tsp chaat masala powder and salt as required. grind the chutney ingredients till smooth. no need to add water while grinding as there is enough moisture after rinsing the coriander leaves which helps them to grind to a smooth chutney. if you are unable to grind, then add 1 or 2 teaspoons of water. remove sandwich chutney and keep aside. a few drops of lemon juice can also be added.

i have divided the entire post into following parts:

this first recipe shared is an indian style paneer sandwich which includes green chutney, spices and herbs. you can alter the amount of spices and herbs as per your taste buds.

how to make paneer sandwich (indian style) – recipe 1

1. crumble 200 grams paneer in a bowl or pan. do not crumble finely. some small chunks of paneer is fine. you can even chop paneer in small cubes instead of crumbling.

2. add the following spice powders – 1 pinch of turmeric powder, ¼ teaspoon cumin powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder (ground coriander), ½ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder).

3. add 2 tablespoon fresh curd (yogurt). also season with salt as per taste.

4. mix very well.

5. take the bread slices and spread some butter on them. i have used whole wheat bread. you can use any bread of your choice like brown bread, white bread, multigrain bread or whole wheat sandwich bread.

6. spread sandwich chutney on the slices. recipe of sandwich chutney is mentioned in recipe card below. addition of sandwich chutney is optional and you can skip it also. or you can use any green chutney you have like mint chutney or coriander chutney or mint coriander chutney.

7. now place some thin onion slices and sliced bell pepper. i have used red bell pepper (red capsicum or shimla mirch), you can use green or yellow bell pepper or skip them altogether.

8. sprinkle some chaat masala on top.

9. add the paneer stuffing.

10. cover with the remaining bread slices on which both butter and sandwich chutney has already been spread.

11. place the paneer sandwiches in a preheated sandwich maker.

12. grill till crisp and golden.

remove and serve grilled paneer sandwich hot or warm with any dip or sauce of your choice. you can serve it with tomato ketchup or pudina chutney or coriander chutney or any chutney or dip of your choice.

tips for making paneer sandwich

  • i have used whole wheat bread to make these sandwiches. you can use any bread of your choice like brown bread, white bread, multigrain bread or whole wheat sandwich bread.
  • these sandwiches taste best with fresh paneer. if you use frozen paneer, then the stuffing feels a bit dry. if you buy paneer from a halwai or from a store, then make sure the paneer is moist and fresh. or else you can make paneer at home.
  • to make a vegan version of paneer sandwich, replace paneer with tofu and butter with olive oil. also don’t forget to use vegan curd.
  • green chutney can be skipped. you can be creative by adding vegan or vegetarian mayonnaise or hung curd or cream cheese as a spread.

vegetable paneer sandwich – recipe 2

this veg paneer sandwich which i make sometimes, is a variation of the bombay veg sandwich. along with the paneer, vegetables & the green chutney, the sandwich becomes a healthy one.

if you don’t have the veggies, then you can still make the sandwich with the paneer stuffing. in this recipe i made a fusion of italian and indian flavors. the paneer has italian-indian herbs in it, whilst the veggies is spiced with indian spices. for the paneer stuffing, i have used basil leaves, celery and coriander. you can make good fusion sandwiches by combining different flavors. to make a vegan version of paneer sandwich, replace paneer with tofu and butter with olive oil.

here i have used homemade whole wheat bread. you can use any bread like brown bread or white bread to make this sandwich.

i served the veg paneer sandwich with coriander chutney and tomato sauce. however, the sandwich can also be served with basil pesto.

INGREDIENTS
for sandwiches
8 to 10 slices of whole wheat bread or brown bread or white bread
1 medium size tomato
1 beetroot – boiled and peeled
1 potato – boiled and peeled
1 medium size onion – peeled
chaat masala as required
cumin powder as required
butter or olive oil as required

for paneer stuffing
200 grams paneer (cottage cheese)
4 to 5 italian basil leaves
1 teaspoon chopped celery
1 tablespoon chopped coriander leaves (cilantro leaves)
½ teaspoon dry oregano
¼ teaspoon black pepper powder
¼ teaspoon red chili powder or red chili flakes
1 green chili – chopped
rock salt or black salt as required

how to make veg paneer sandwich – recipe 2

1. crumble the paneer with your hands or grate it. add the chopped basil, celery, coriander leaves, green chillies along with black pepper, red chilli powder and salt. mix well.

2. spread or brush some butter or olive oil on the bread. add a tbsp or more of the paneer mixture on the bread. sprinkle some chaat masala and cumin powder. place two or three slices each of boiled potato, onion, boiled beetroot and tomato. sprinkle some salt, chaat masala and cumin powder again.

3. place the second buttered or oiled bread on top and either grill or toast the sandwich. here i have used my old sandwich hand toaster which works on stovetop.

4. once the sandwiches are browned, then remove and spread some butter if required on the sandwiches. serve veg paneer sandwich hot with mint chutney and tomato sauce.

more sandwich recipes

this paneer sandwich recipe is from the archives and was originally published on 29 jan 2017. the post has been updated and republished on 28 sep 2019.

Paneer Sandwich

Servings (change the number to scale):3

This is a simple and easy breakfast or snack idea of grilled paneer sandwich.

(1 CUP = 250 ML)

main ingredients for paneer sandwich

  • 200 grams paneer – crumbled (cottage cheese)
  • 2 tablespoon curd (yogurt)
  • 1 pinch of turmeric powder
  • ¼ teaspoon cumin powder
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon garam masala powder
  • ½ teaspoon dry mango powder (amchur powder)
  • salt as required

other ingredients for paneer sandwich

  • 1 medium onion – thinly sliced in rounds
  • 1 small to medium red capsium – thinly sliced (bell pepper)
  • chaat masala as required
  • green chutney or sandwich chutney as required
  • butter as required
  • 12 to 14 bread slices, whole wheat or brown or multigrain or white bread

preparation for paneer sandwich

  • crumble 200 grams paneer in a bowl or pan.
  • do not crumble finely. some small chunks of paneer is fine. you can even chop paneer in small cubes instead of crumbling.
  • add the following spice powders: 1 pinch of turmeric powder, ¼ teaspoon cumin powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder, ½ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder).
  • add 2 tablespoon curd (yogurt or dahi).
  • also season with salt.
  • mix very well.

making paneer sandwich

  • take the bread slices and spread some butter on them.
  • spread sandwich chutney on the slices.
  • now place some thin onion slices and sliced bell pepper.
  • sprinkle some chaat masala on top. place the paneer stuffing.
  • cover with the remaining bread slices on which both butter and sandwich chutney has already been spread.
  • place the paneer sandwiches in a preheated sandwich maker.
  • grill till crisp and golden.
  • remove and serve paneer sandwiches hot or warm with any dip or sauce of your choice.

veg paneer sandwich – recipe 2


ingredients
for sandwiches

  • 8 to 10 slices of whole wheat bread or brown bread or white bread
  • 1 medium size tomato
  • 1 beetroot – boiled and peeled
  • 1 potato – boiled and peeled
  • 1 medium sized onion – peeled
  • chaat masala as required
  • roasted cumin powder as required
  • butter or olive oil as required

ingredients for paneer stuffing

  • 200 grams paneer (cottage cheese)
  • 4 to 5 italian basil leaves
  • 1 teaspoon chopped celery
  • 1 tablespoon chopped coriander leaves
  • ½ teaspoon dry oregano
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon red chili powder or red chili flakes
  • 1 green chili – chopped
  • rock salt or black salt as required

method to make veg paneer sandwiches

  1. crumble the paneer in a bowl.
  2. add all the fresh herbs, oregano, green chilies, red chili powder, pepper powder and salt. mix well.
  3. slice all the veggies thinly.
  4. spread butter on the bread or brush some oil. place the paneer mixture on the bread.
  5. sprinkle some chaat masala and jeera powder.
  6. place the two or three slices of each veggie on the paneer stuffing.
  7. sprinkle again some salt, chaat masala and cumin powder.
  8. place the other buttered slice on the top. either grill or toast the paneer sandwich till crisp and browned from both sides.
  9. brush some oil or butter on the top of the sandwiches. serve veg paneer sandwich hot with mint coriander chutney and tomato sauce.
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Indian Vegetarian Recipes

Paneer Tikka Masala

paneer curry served in a white bowl garnished with cilantro with naan in the background

Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.

paneer curry served in a white bowl garnished with cilantro with naan in the background

About This Recipe

You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.

Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.

They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.

There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.

This Paneer Tikka Masala

  • is super creamy, smooth.
  • goes well with naan, paratha.
  • makes a comforting meal.
  • leftovers are great as well!

Ingredients

There are 2 parts to this recipe- the paneer tikka and the curry.

ingredients for paneer tikka masala arranged on a board

Paneer Tikka

Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.

Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.

Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.

The Masala/Curry

Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.

Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.

Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!

Step by Step Instructions

1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:

  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon salt
  • juice of 1/2 lime

2- Using a spatula or whisk, mix until all the ingredients are well combined.

3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).

4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

step by step picture collage of making paneer tikka masala

5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.

6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.

7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.

8- Then add 3 large tomatoes (chopped) along with the following:

  • 1& 1/2 teaspoon curry powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 3/4 teaspoon salt, or to taste
  • 1 tablespoon sugar
step by step picture collage of making paneer tikka masala

9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.

10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.

11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

step by step picture collage of making paneer tikka masala

13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.

14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.

15- Add the roasted paneer, onions and peppers into the curry.

16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

step by step picture collage of making paneer tikka masala

Serving Suggestions

You can serve paneer tikka masala with the following:

  • Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
  • Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
  • Roti: you can never go wrong with the classic Indian everyday bread.
  • Tandoori roti: another great bread to serve the curry with.
bowl of paneer tikka masala garnished with cilantro and spoons of spices placed on the side

Vegan Variation

For a vegan version of this recipe you can do the following substitutions:

  • use extra-firm tofu in place of paneer.
  • marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
  • replace butter with vegan butter.
  • replace heavy cream with coconut milk.

Tips & Notes

  • I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  • Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
  • If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  • You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
plate with naan and a paneer curry

Frequently Asked Questions

Is Paneer Tikka same as Paneer Tikka Masala?

No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.

What can I substitute the curry powder with?

Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.

Is Paneer Tikka Masala same as Paneer Makhani?

They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.

This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

paneer curry served in a white bowl garnished with cilantro with naan in the background

Print

Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian curry where spiced and grilled paneer tikka is added to a creamy curry. It is best enjoyed with warm naan!
Course Entree
Cuisine Indian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 367kcal
Author Manali

Ingredients

Paneer Tikka

  • 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder for color
  • 1/4 teaspoon red chili powder or to taste
  • 1/2 lime juice of
  • 225 grams paneer cut into cubes
  • 1 medium red onion quartered and separated into petals
  • 1 medium green pepper cut into 1-inch cubes

Curry

  • 1 tablespoon oil I used avocado oil, use oil of choice
  • 2 tablespoons butter divided, unsalted or salted either works
  • 1/2 teaspoon cumin seeds
  • 1 inch cinnamon stick
  • 1 large white onion roughly chopped, around 150 grams
  • 3-4 large garlic cloves chopped
  • 1 inch ginger chopped
  • 3 large tomatoes roughly chopped, around 400 grams
  • 1 & 1/2 teaspoon curry powder
  • 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
  • 3/4 teaspoon salt or to taste
  • 1 tablespoon sugar I used granulated white sugar
  • 1 cup water or more as needed
  • 2-3 tablespoons heavy cream 30-45 ml
  • 1 tablespoon chopped cilantro

Instructions

  • We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
  • To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.

    Using a spatula or whisk, mix until all the ingredients are well combined.

  • Now add cubed paneer, onion (quartered and separated into petals) and green pepper

    Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

  • Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
  • Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
  • Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
  • Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
  • Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

    Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

    Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

  • Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
  • Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
  • Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

Video

Notes

  1. I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  2. Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
  3. If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  4. You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
  5. Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.

Nutrition

Calories: 367kcal | Carbohydrates: 21g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 536mg | Potassium: 574mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1803IU | Vitamin C: 51mg | Calcium: 357mg | Iron: 1mg
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