Chilli Garlic Paneer Sandwich

Steps

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1. 1
   Prepare vegetables: shred the cabbage into thin strands. For the capsicum, slice off the sides and remove the core, place skin-side down on the board, and cut into thin matchstick pieces.
   ▶ ≈1:22
2. 2
   Peel and trim the carrot, then slice it diagonally into thin pieces. Stack the slices and cut them into thin julienne strips. Halve the onion, slice lengthwise into thin pieces, and separate the layers. Transfer all cut vegetables to a large bowl.
   ▶ ≈2:24
3. 3
   Dice the paneer into small cubes and transfer to a bowl. Add lemon juice, a pinch of salt, freshly crushed black pepper, and Kashmiri red chilli powder. Mix gently without breaking the paneer. Set aside.
   ▶ ≈3:19
4. 4
   Make the chilli garlic sauce: add 150g paneer, 150g thick yogurt, soaked Kashmiri red chillies, 8 garlic cloves, 1 tbsp honey, lemon zest from 1 lemon, juice from half a lemon, salt, freshly crushed black pepper, and 0.5 tsp oregano to a blender jar.
   ▶ ≈3:51
5. 5
   Blend until smooth and creamy. Ensure you use only the yellow or green zest, not the white bitter part. The result is a smooth, high-protein, oil-free mayo replacement.
   ▶ ≈4:47
6. 6
   Make the sandwich chutney: add fresh coriander, 10 green chillies, 10 garlic cloves, 2 tbsp roasted chana dal, a large pinch of chaat masala, a pinch of salt, 1-2 ice cubes, and a splash of water to the blender.
   ▶ ≈7:08
7. 7
   Pulse blend into a thick, smooth chutney. Taste and adjust salt if needed. The ice cubes help maintain the bright green colour. Set aside.
   ▶ ≈7:14
8. 8
   Make the coleslaw: gradually add the chilli garlic sauce to the vegetable bowl and mix well until evenly coated. This mixture can also be eaten as a salad or burger filling. Avoid preparing too far in advance to prevent vegetables from releasing water.
   ▶ ≈7:45
9. 9
   Assemble the sandwich: take two slices of zero-maida bread and lightly butter one side of each slice. Apply green chutney to the inner side of both slices.
   ▶ ≈8:25
10. 10
    On one slice, spread a layer of coleslaw and add the marinated paneer evenly on top. Cover with the second bread slice.
    ▶ ≈8:47
11. 11
    Heat a griddle (tawa) on medium flame. Lightly butter the pan and place the sandwich on it. Place a plate on top and gently press down to ensure even toasting.
    ▶ ≈9:27
12. 12
    When the bottom is golden and crispy, butter the top, flip carefully, place the plate back, and toast the second side until golden and crispy.
    ▶ ≈9:43
13. 13
    Once both sides are evenly golden, remove the sandwich from the pan. Slice diagonally or in half if desired. The healthy chilli garlic paneer grilled sandwich is ready to serve.
    ▶ ≈10:50