India x Vietnam
Paneer tikka banh mi
A crackly baguette, smoky paneer and a pickle that bites back. Lunch has entered the chat.
50 minTime
31 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original761kcalsame
31 gproteinsame
5 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toss the carrot and radish with the rice vinegar, 1 1/2 tbsp sugar, 1 tsp salt and 100 ml warm water. Leave 20 minutes.
- 2Mix the hung curd, chilli powder, garam masala, ajwain, ginger garlic paste, 2 tsp lemon juice, mustard oil and 1/2 tsp salt. Coat the paneer and rest 15 minutes.
- 3Blend the mint, half the coriander, the green chilli, remaining lemon juice and a pinch of salt and sugar. Fold 2 tbsp of it into the mayonnaise.
- 4Grill the paneer on a rack in the oven at 230°C for 12 minutes, or on a hot tawa on high heat 2 minutes a side.
- 5Warm the baguettes in the oven at 200°C for 4 minutes.
- 6Split the bread, spread with chutney mayo, then layer cucumber, paneer, drained pickle, the rest of the coriander and a line of chilli sauce. Press and cut on the diagonal.
Serve it like this
Cut on a sharp diagonal and stand the halves upright on a board so the layers show. Add a small pot of chilli sauce and a tangle of extra pickle beside them.
