Paneer Panini With Tikka Masala Jam Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
4 Sandwiches
Ingredients
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • ½-inch knob ginger, finely chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • ½ teaspoon Kashmiri red chile powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 (15-ounce) can crushed tomatoes
  • 1 tablespoon granulated sugar
  • 1 teaspoon dried fenugreek leaves
  • ½ cup Greek yogurt
  • 1 teaspoon kosher salt
  • ½ teaspoon ground turmeric
  • 1 tablespoon lemon juice
  • ½ cup roughly chopped cilantro
  • 1 small green Thai chile, seeds removed and finely chopped
  • 8 ounces paneer, shredded (about 2 cups)
  • 8 thick-cut slices sourdough bread
  • 2 tablespoons softened butter
Directions
  1. Start the tikka masala jam by melting the butter in a medium saucepan over medium heat.
  2. Add the chopped shallot and cook, stirring frequently, until translucent (about 5 minutes).
  3. Add the garlic and ginger. Cook, continuing to stir, until the mixture is fragrant (about 1 minute).
  4. Stir in the tomato paste and let cook until the mixture starts to darken (about 2 minutes).
  5. Season with salt, Kashmiri chile, coriander, cumin, and garam masala. Stir until the mixture turns fragrant (about 30 seconds).
  6. Add the crushed tomato and sugar. Stir to combine.
  7. Reduce the heat to low and let mixture simmer, uncovered and stirring occasionally, until the mixture thickens and maintains a glossy sheen (about 30 minutes).
  8. Remove from the heat and stir in the fenugreek.
  9. Transfer the jam to a bowl or jar and let cool; the mixture will continue to thicken.
  10. As the jam cooks and cools, start the paneer filling: In a large bowl, combine the Greek yogurt, salt, turmeric, lemon juice, cilantro, and Thai chile.
  11. Fold in the paneer. Cover and chill for 30 minutes to 1 hour.
  12. When ready to assemble, spread softened butter on one side of each slice of bread.
  13. Spread about 2 tablespoons of the cooled jam on the unbuttered side of four of the slices.
  14. Divide the paneer filling among the unbuttered sides of the remaining four slices. Top each with the other slices, butter side-up.
  15. Working in batches if needed, transfer each sandwich to a grill pan or skillet over medium heat. Weigh the sandwich down with a press or an additional skillet and cook until the bottom side is golden brown (about 3 minutes).
  16. Flip the sandwich, return the weight, and cook until the other side achieves a similar crust. Repeat with remaining sandwiches.
  17. Slice the sandwiches in half and serve with mint chutney, if desired.