15 min · 1 serving · @Chitwan Garg

Tandoori Paneer Sandwich

Spiced, pan-charred low-fat paneer layered with beetroot, tomato, onion and cucumber between tandoori sauce and garlic yogurt dip, toasted until golden.

Nutrition per serving

• 390 kcal
• 30 g protein
• 38 g carbs
• 13 g fat

Ingredients

• 100 g low-fat paneer, sliced
• 1 tsp dried oregano
• 1 tsp chilli paste
• ½ tsp red chilli powder
• Salt, to taste
• 1 tsp oil
• 2 slices whole wheat bread
• ½ tbsp garlic yogurt dip
• ½ tbsp tandoori sauce
• 2–3 lettuce leaves
• 2 beetroot slices
• 2 tomato slices
• ¼ onion, thinly sliced
• 6–8 cucumber ribbons or slices
• Black pepper, to taste

Steps

1. Coat the paneer with the oregano, chilli paste, red chilli powder and salt.
2. Heat the oil in a pan and grill the paneer until golden and lightly charred.
3. Spread the tandoori sauce on one slice of bread and the garlic yogurt dip on the other.
4. On the tandoori side, layer the lettuce, beetroot, tomato and paneer, then add the onion, cucumber and black pepper.
5. Close with the yogurt-spread slice and toast the sandwich until golden and crisp.

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