This is what happened this past week, I wanted to make sandwiches, initially the plan was to make Bombay sandwich with cucumber, tomato, potato etc etc. But suddenly I thought it might be a better idea to make a paneer curry to stuff in the sandwich. The only problem I had no paneer on hand and I did not want to make a trip all the way to the Indian grocery just to pick up this one item.
So I decided to make paneer at home, this was my first try making paneer at home. I relied essentially on my cousin S's tips on making paneer and it turned out fabulously. In less time then it would have taken me to go to the store, I was able to make it at home itself, that too without very much effort. R and I could not get over just how fresh and tasty the paneer turned out, I think I might never go back to store bought paneer after this..... I would have never tried making paneer had I not found myself without it in the nth hour, so this one time my lack of menu planning turned out well for me :-)
Click here for a printable view of the chutney
Ingredients and Method to make Cilantro Mint Chutney
1 handful mint leaves
1 bunch cilantro (coriander leaves) cut fine
1 inch piece of ginger cut fine
3 thumb sized pieces of tamarind (optional but recommended)
5 Thai or Indian variety green chilies (or according to taste) cut fine
salt to taste (I used approximately 1 tsp)
1/2 tsp cumin seed powder (jeera powder)
3 tsp lime juice (or to taste)
2 tsp lemon juice (or to taste)
water as required to move the blades of the blender/grinder
Assemble all the ingredients except salt, lemon and lime, place in a blender and grind until it turns to smooth paste consistency.
Add salt to taste, give it another turn in the blender. Taste test and add lemon juice and lime juice as required, and give it another turn in the blender.
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Remove, keep in a dry airtight container and store in the refrigerator and use in a sandwich or serve with samosas or any other snack or serve as a dip with vegetables. This chutney tastes best within a few days of making it.
Click here for a printable view of the curry
Paneer Curry
Ingredients and Method to make Paneer curry
1 1/2 cup paneer cut into 1 inch pieces
1 large onion cut fine
1 large tomato cut fine
1 large bell pepper (capsicum) de seeded and into 1/2 inch pieces
1 tbsp oil
3/4 tsp cumin seeds (jeera)
1/4 tsp turmeric powder
1/2 tsp red chili powder
salt to taste
2 pinches kasuri methi (dried fenugreek leaves) (optional)
1/2 tsp garam masala (or any other curry powder)
a tbsp of water or milk if required
Heat oil in a medium heavy bottomed pan, add cumin seeds when it sizzles add onions and saute until transparent. Add tomatoes and saute until soft and mushy. Add turmeric powder, red chili powder, kasuri methi if using and garam masala, stir a couple of times.
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Then add bell pepper , stir until it is cooked yet crisp. Add paneer, salt to taste and stir a little until it mixes well and absorbs some of the spices. If you need some moisture add a few tbsp of water or milk ( I did not require any)
Remove from heat and use as stuffing in a sandwich or as a side dish for rotis/ phulkas
To assemble the sandwiches
Whole wheat bread as many slices as required
Cilantro mint chutney as required
Paneer curry as required
a little butter/ oil/ ghee to apply to the top of the bread
Apply chutney as required to two slices of wheat bread. Place a tbsp or two of the above curry on one slice and close with the other. Eat as is or if using a sandwich maker, apply a little oil/ butter/ ghee to the top sides of the bread and place in sandwich maker until it turns golden. Serve with ketchup or tomato sauce.
This entire quantity of curry yielded about 7 to 8 full sandwiches.
