Masala Paneer Sandwiches in Coriander Mint Gravy

They say we gossip. I say we talk πŸ™‚ They say we talk too much. I say we walk the talk. They say we do meaningless discussions. I say we come up with meaningful creations πŸ™‚

Before you start thinking “Whats going on? I thought I stepped into a recipe blog??” It is nothing but a harmless outburst of the feminine me πŸ™‚ I thought I should just let it free and let it flow πŸ™‚ This recipe was passed on in one of ladies get together and I just felt like presenting the creative outcomes of such parties in this light πŸ˜€

The original recipe came in from a dear neighbor who served it at one of her lunch parties. It had potatoes in this gravy. I tweaked and tweaked it such that I almost feel like calling it my own recipe πŸ˜›


Ingredients:
For Gravy
100 gms Coriander leaves (say about a Cup)
1/8 cup or handful of Mint leaves
1/2 inch cube of Ginger
1 big Green Chilli
1 large Tomato
2 tbsp Tamarind Paste or juice of one Lemon
1/2 tsp Sugar
Salt to Taste
1 tbsp Oil for cooking
For Masala
3 tbsp Fennel Seeds (Saunf)
3 tbsp Coriander Seeds (Sabut Dhania)
1/2 tsp Dry Mango Powder (Amchur)
1 tsp Chaat Masala
1/2 tsp Black Salt
Salt to taste (Use Sendha namak if fasting)
400 gms of Cottage Cheese
a pinch of Asafoetida (Heeng)
Method:
  • Dry roast the Coriander Seeds and Fennel seeds separately (Avoid fennel if preparing this dish for fasting) Grind together with rest of the masala ingredients to a coarse powder.
  • Make a puree of the gravy ingredients by adding all except for tamarind/lemon.
  • Cut the Cheese into triangles of approx 2 inch sides. (Cut into squares and them cut diagonally). Then cut from the middle so that the height or thickness is halved i.e, like a sandwich as shown in pic.
  • Fill the masala between the two layers. I cut small triangles so used tooth pick to keep them together.
  • Heat oil in a flat bottomed pan or wok. Add Asafoetida. Add the gravy. Add Sugar. Add 3 tsp of the prepared masala. Let it cook for 4-5 minutes on medium heat. Add Tamarind paste. If using lemon juice add later.
  • Set the Cheese slices into the gravy and cook on low heat for another 5 minutes. Don’t toss or turn the pieces. Turn off the heat. Add lemon juice just before serving. Serve hot with Chapatis.

The dry masala may not be visible between the layers after it is cooked since cheese absorbs the thick gravy and becomes moist. But the flavour of fennel seeps into the cheese.Β If you are feeling lazy you can just add the masala and cheese slices directly to the gravy.

Sending this recipe to the Tuesday bookmarked event host byΒ AipiΒ andΒ Priya.
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Comments
10 Responses to “Masala Paneer Sandwiches in Coriander Mint Gravy”
  1. Aruna says:

    sounds interesting and new to me….nice innovative recipe dear…looks delicious πŸ™‚

  2. aipi says:

    Oh my- you are so creative dear- what a unique dish you have made here!Thanks a lot for linking to bookmarked event πŸ™‚US MasalaGuys

  3. Sobha Shyam says:

    wow..what an interesting recipe..looks great!!glad to follow u πŸ™‚

  4. savitha ramesh says:

    lovely dish.cute pictures.U have a wonderful pace.glad to follow u too.

  5. Now Serving says:

    what an interesting masala for the paneer, dear – total yuM!

  6. Nandini's Food says:

    Beautiful presentation…I'd love to gobble it up…

  7. Uma says:

    yumm..looks delicious…

  8. CinnamonNChillies says:

    Thanks you guys !!!! you made my day πŸ™‚

  9. Priya says:

    Simply makes me drool, delicious and irresistible..

  10. Prathima Rao says:

    Interesting & looks soooo…good!!!Prathima RaoPrats Corner

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