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!
Ingredients:
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
Method:
Paneer filling
- 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.
Mint Chutney
- 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!!
a burst of flavor 