Paneer tikka sandwich

Ingredients

For paneer tikkas :

• 200 g paneer, cubed
• 1 cup hung/ thick curd - may add more if required
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon turmeric powder
• salt to taste
• 2 teaspoons vegetable oil
• 2-3 teaspoons tandoori masala powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chilli powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1 tablespoon kasuri methi, crushed

For Mint dip :

• 1 cup mint leaves, fresh
• 1/4 cup coriander leaves, fresh
• 1 small onion or 1 tbsp grated cheese
• 2-3 tablespoons fresh cream
• salt to taste
• lemon juice

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Preparation

• For tikkas :
  Mix together all the ingredients except the paneer. You could increase the quantity of tandoori masala and reduce the quantity of other masala powders if desired. But the above proportion balances out all the different flavours. Or you may skip the tandoori masala and increase the quantity of other masala powders.
• Taste the marinade to see if you have attained the right blend of flavours. When you are satisfied with it, add the paneer cubes and set aside in fridge to marinate it for a while, atleast an hour. You can preapre this in the morn if you are planning to serve this as an evening snack.
• Heat a non-stick tawa and add a little butter. Add the paneer one by one and cook till done and marinade sticks well to the cubes and is golden brown n roasted. Take care not to burn them. Alternatively, you could toast them in microwave.
• For mint dip :
  Prepare this close to serving time. Blend both the herbs along with cheese/ onion once. Now add cream and a little water to ease the blending process and to get the right consistency. When done, add salt and lemon juice. The juice gives a slight tanginess to the dip.
• Proceed :
  Toast the bread slices/ buns. Remove from pan and spread the dip generously on the insides of the slices. Arrange a few cubes of the tikkas over it, sprinkle chaat masala and cover with the other toasted slice. Repeat for remaining slices. Serve immediately.