Hey guys! The recipe I am posting today is of a very tasty sandwich type. The sauce and the filling both are made at home and you can store the sauce in the freezer for 4-5 days for repeated use or you can use this same sauce and the filling and mix them together and make a paneer subji also, in that case just add little cream and sugar to the gravy/sauce and water and it will be ready. So lets get cooking…..
- For the Sauce:
- Tomatoes – 4 large
- Onions – 3 large
- Ginger – 1 inch
- Garlic – 6-7 cloves
- Kashmiri red chilly powder – 1/2 tbsp
- Schezwan sauce – 1 tbsp
- Mixed herbs – 2 tsp
- Tomato ketchup – 1 tbsp
- Soaked almonds paste – 1 tbsp
- Garam masala powder – 1/2 tbsp
- Cumin and coriander powder/Dhania jeera powder – 1 tbsp
- Dried kasuri methi – 1 tsp
- Grated cheese (processed) – 1/2 cup
- salt as per taste
- Oil and ghee/clarified butter – 1 tbsp
- Butter – 1 tbsp
- Hing/asafoetida – 1/2 tsp
- For Filling:
- Paneer/Cottage cheese – 250 grams
- Onion – 1 large (finely chopped)
- Capsicum – 1 large (finely chopped)
- Roasted peanut (semi crushed) – 1 cup
- Garlic (finely chopped) – 1 and 1/2 tsp
- Chilly flakes – 2 tsp
- Oil – 2 tsp
- Haldi powder/Turmeric powder – 1 tsp
- Dhania jeera powder – 1 tsp
- Garlic bread seasoning – 2 tsp
- Fresh coriander leaves (finely chopped) – 1/2 cup
- Salt as per taste
- Lemon juice – 1 tsp
- Bread (as per choice shape) (I have taken triangle shape ) – 6 pieces
- Ketchup or Dahi/curd for serving
1) Make puree of the tomatoes and keep aside. Make puree of the onion, ginger and garlic together and keep it aside.
2) In a wok take oil and ghee. Once it becomes little warm add hing. To this add the onion paste and cook it till it becomes little brown and leaves the wok from sides (paste like texture). Now add the tomato puree and to this add the red chilly powder, dhania jeera powder and let it cook a little.
3) Then add the mixed herbs, Schezwan sauce, ketchup, mixed herbs. almond paste, garam masala powder and salt and let it cook till the whole mixture starts to leave the oil and the texture is paste like. Finally add the cheese, butter and kasuri methi and mix it and keep aside. The sauce is ready.
1) In a pan/wok tale the oil. Let it become warm. Then add the garlic, onion and capsicum and on high flame stir it for 5 minute till half cooked.
2) Now add the paneer ( chopped in small pieces) and add the haldi powder, dhania jeera powder, garlic bread seasoning, salt, chilly flakes and roasted peanut and mix it all well and stir fry on high flame for 2-3 minutes. Once all has mixed together switch off the gas and add the lemon juice and coriander leaves and mix and keep aside.
Note: You can store the filling in a airtight container in the fridge for upto a day.
Apple sauce generously on two slices of the bread. Add a generous amount of filling in between and then grill the sandwich in a electric griller or tava griller by applying butter on both the outer sides of the bread.
Once done grate some cheese on top and serve (you can add the cheese inside the layer also). Serve hot with ketchup or dahi/curd.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mads’ Cookhouse.
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