Paneer has become an integral part of my diet in the keto way of eating. It contributes to a good part of my fat requirements to fit my macros plus it tastes amazeballs!
I try and include the incredibly delicious cheese in curry forms mostly but it can get repetitive and boring, so I have to find ways to make it interesting.
I sometimes crave a street-style veg chutney sandwich, and because I can’t have that while on keto, I had to improvise and get creative. While this may not be the real deal, the Paneer Mint Sandwich is as close as it gets! 🤷🏽♀️ I assure you that it is every bit delicious.
For the chutney:
Mint leaves – ½ cup
Coriander leaves – ½ cup
Greek yoghurt – 2 tblspn
Chaat masala – 1 tspn
Green chillies – 3
Garlic – 1 clove (about 6 g)
Lemon juice – 1 tblspn
Himalayan Pink Salt – As per your taste
Water – To blend
For the ‘sandwich’
Paneer – 450 g
Onion – 25g
Lemon – 2 (optional)
Olive oil – 1 tbslpn
Add all the chutney ingredients in a blender jar and grind to a thick paste. Adjust the consistency with water but the consistency we are aiming for is spreadable.
Keep the chutney aside.
Pre-heat oven to 180℃
Cut paneer into large cubes with about 2 cm thickness each
Smear a teaspoon of chutney on one side of a paneer cube.
Repeat the same for other paneer cubes too.
Place one chutney smeared cube on top of the other to make little sandwiches.
Brush some chutney on the exteriors of the paneer sandwiches.
Additionally, brush some olive oil too.
Gently place the sandwiches in a lined baking tray.
Grill them in the pre-heated oven for 10 minutes at 160℃ to 180℃.
At the half way mark, turn the sandwiches to grill the other side.
Alternatively, you could do the same on a pan with some oil.
450g of paneer yields about 3 to 4 pieces of sandwiches.
Serve with onion slices and a wedge of lemon.