Monday, November 1, 2010

Tandoori Paneer on ciabatta with swiss

A treat loaded with the richness of swiss, paneer ( Indian cottage cheese) with loads of veggies, this delicacy is for the occasional treat when you are not counting calories. Simple to make , yet flavourful.


1. Ciabatta bread -2
2. red , yellow and Orange pepper sliced - 1 cup
3. Tomato - 1 small
4. Onion diced - totaste
5. Paneer - 50g.
6. Yogurt - 1 cup
7. Tandoori masala - t tsp
8. Avacado - 1/2 scooped and diced
9.  Swiss or Havarti - 4 slices
10. Lemon juice.
11. Salt to taste
12 Pickle for garnish

1. Mix Yogurt, salt and tandoori masala in a dish.
2. Cut paneer into bite sized cubes and marinate in Tandoori paste for about 15 min.
3. Dice tomato, ontion and avacado and season with a bit of salt , pepper and lemon juice.
4. In a pan, fry the marinated paneer until the outside is slightly crisp. Make sure the inside is tender , it should take about 1 min a side to cook the masala. Over-cooked paneer can be very chewy.
5. In a pinani press or pan, fry the colored peppers with a bit of olive oil over high heat.
6. Cut the ciabatta in half and melt the cheese over the bread.
7. Make a layer of tomato, onion, avacado mix and set the paneer over the bed.
8. Garnish with pickle and serve with chips.
Altough there are lots of words in this recipe, the effort is pretty minimal mimited to cutting veggies and buying good ciabatta.

1 comment:

  1. Loved it. It was easier than it sounded and tastes very good.