Paneer Panini With Tikka Masala Jam Recipe

Gather the paneer panini and tikka masala jam ingredients

This recipe begins with a tikka masala jam, which requires a can of crushed tomatoes. The jam is made by cooking shallots and garlic in butter, along with tomato paste, sugar, and a selection of spices: kosher salt, Kashmiri chile powder, coriander, cumin, garam masala, and dried fenugreek leaves.

For the paneer, it's recommended to use a packaged variety that shreds easily rather than a homemade or fresh option. Along with the cheese, the sandwich filling is created using full-fat Greek yogurt, ground turmeric, lemon juice, chopped cilantro, a green Thai chile, and additional kosher salt. When you're ready to assemble the sandwiches, you'll need thick slices of sourdough bread and some softened butter.

Step 1: Melt butter

Begin preparing the tikka masala jam by melting the butter in a medium-sized saucepan over medium heat.

Step 2: Cook the shallot

Incorporate the diced shallot and sauté, stirring often, until it becomes translucent (approximately 5 minutes).

Step 3: Add the aromatics

Incorporate the garlic and ginger. Sauté while stirring until the aroma is released (approximately 1 minute).

Step 4: Cook the tomato paste

Incorporate the tomato paste and allow it to cook until the mixture begins to deepen in color (approximately 2 minutes).

Step 5: Add the spices

Add salt, Kashmiri chili, coriander, cumin, and garam masala to taste. Mix well until the aroma is released (approximately 30 seconds).

Step 6: Add the tomato and salt

Incorporate the crushed tomatoes and sugar. Mix well to blend.

Step 7: Simmer the tomato jam

Lower the heat to a simmer and allow the mixture to cook uncovered, stirring occasionally, until it thickens and achieves a glossy finish (approximately 30 minutes).

Step 8: Add the fenugreek

Take it off the heat and mix in the fenugreek.

Step 9: Transfer the jam

Pour the jam into a bowl or jar and allow it to cool; the mixture will keep thickening.

Step 10: Start the paneer filling

While the jam is cooking and cooling, prepare the paneer filling: In a spacious bowl, mix together the Greek yogurt, salt, turmeric, lemon juice, cilantro, and Thai chile.

Step 11: Add the paneer

Gently incorporate the paneer. Cover and refrigerate for 30 minutes to 1 hour.

Step 12: Butter the bread

When you're prepared to assemble, apply softened butter to one side of each slice of bread.

Step 13: Add the jam

Evenly distribute approximately 2 tablespoons of the cooled jam onto the unbuttered side of four slices.

Step 14: Add the paneer filling

Distribute the paneer filling evenly onto the unbuttered sides of the other four slices. Place the remaining slices on top, with the buttered side facing up.

Step 15: Cook the first side of the panini

If necessary, work in batches to place each sandwich onto a grill pan or skillet set over medium heat. Use a press or another skillet to weigh the sandwich down, and cook until the bottom is golden brown, which should take around 3 minutes.

Step 16: Finish grilling the panini

Turn the sandwich over, adjust the weight, and cook until the opposite side develops a comparable crust. Continue this process with the other sandwiches.

Step 17: Slice and serve the panini

Cut the sandwiches in half and serve with mint chutney, if you like.

What can I do with leftover tikka masala jam?

After preparing this recipe, you may find yourself with some leftover tikka masala jam, which is definitely a bonus. Store it in an airtight container, such as a Mason jar, in the refrigerator, where it will stay fresh for about five days. While you can certainly whip up more sandwiches using the jam, there are numerous other creative ways to enjoy it.

The delightful blend of sweet and savory flavors makes tikka masala jam an exciting substitute for ketchup, particularly when paired with French fries seasoned with chaat masala. Additionally, since every great cheese and charcuterie board benefits from a spread or chutney, this jam offers a unique option; it complements mild, semi-hard cheeses like Gouda or Gruyère beautifully.

You can also incorporate this condiment into your cooking. A spoonful stirred into scrambled eggs will add a flavorful twist to your breakfast, and when combined with a bit of broth, it can serve as a delicious base for a chickpea stew.

Do I have to cook paneer before eating it?

Technically, you can consume paneer straight without any cooking or seasoning. However, we can't guarantee that it would be a particularly delightful experience. Paneer is a basic cheese created through acid-based coagulation and is best enjoyed fresh. As a result, it lacks the intricate flavors and depth found in aged cheeses or those made with rennet. The good news is that paneer can be transformed with just a bit of enhancement, as demonstrated in this panini recipe.

In many paneer dishes, this simple cheese gets a makeover through various cooking techniques. Paneer pakora is coated in batter and fried; paneer tikka is grilled or cooked in a tandoor; while ras malai and paneer makhani allow the cheese to simmer in flavorful sauces. In this panini filling, we won't be cooking the cheese but instead infusing it with flavor through a quick marinade. The yogurt and lemon juice will help soften the paneer's texture, preventing it from becoming too rubbery. As it marinates, it will absorb the gingery, almost floral scent of the turmeric.