Vaquas: Hey everyone! I’m back after a long break, with a brand new recipe. I present to you today my Paneer Masala Panini recipe. This recipe is so delicious, I have been testing this recipes for the past couple months with different spices, and finally I came up with an excellent recipe to present it to you. I hope you really love this recipe as much I do.
Paneer is my first love. Paneer should be not mistaken for cottage cheese. Paneer is made out of milk while cottage cheese contains some heavy whipping cream, also paneer isn’t salted, so be very generous with the salt that you include for this recipe. For this recipe, I used the store bought paneer for this recipe instead of making it at home, but in the near future I’ll post a recipe and teach you how to make the perfect paneer at home.
The spices of this recipe are excellent but you have to follow the quantity exactly how it’s written. The mixture of anardana and amchur powder really influence the taste towards the tangy side without the use of lemon. I can’t stress this enough that this recipe is all about blending the right amount of spices. This is also one of the few recipes where ginger garlic paste is not used.
Paneer mixture can be made in advance. It’s good in the fridge for couple days, I haven’t tried freezing it. You don’t have to reheat again if you take out the mixture from the fridge, just put it on the bread and the griddle will do all the work. Make sure you don’t apply a lot of chutney to the slices. Lastly, always cut the diagonally with the scissors after you’re done with using the griddle. I hope you give this recipe a try. If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
Vaquas's Paneer Masala Panini
- Equipment: Griddle
- 14 oz panner long cuts
- 2 tsp kashmiri red pepper powder
- 1 tsp black salt
- 2 tsp turmeric powder
- salt as needed
- 1 1/2 tsp anardana powder
- 1 1/2 tsp amchur powder
- 8 tbsp oilve oil extra virgin
- 1 medium onion finely sliced
- 4 green pepper finely chopped
- chaat masala as needed
- sourdough bread presliced
- In a medium size bowl, add paneer, red pepper, 2 tbsp olive oil, black salt, turmeric, amchur, and anardana, mix well and let it rest for one hour.
- On medium heat, in a medium size fry pan, add 2 tbsp olive oil.
- Pour in the onions and green peper, sauté it for about 1 minute.
- Add in the paneer mixture and 4 tbsp olive oil.
- Let it cook for 5 minutes.
- Sprikle with chaat masala on top of your paneer mixture.
Assembly & Panini Press
- Take two slices of sourdough bread.
- Spread green chutney accross both slices on one side.
- Add the paneer mixture at top of the cutney on one slice.
- Put the other slice on top.
- Turn on the griddle 400f and make sure you pick the option to grill.
- Place your paneer masala panini in the griddle for 7-10 minutes.
- Cut it diagonally with the scissors.
- Serve it with the greeen chutney.