A great healthy filling for a sandwich, this paneer and bean mixture is so easy to put together. With all the right nutrition you can make this in no time. And if you want to keep it vegan then swap the paneer for tofu and you can enjoy a lovely vegan version. Fill it in a sandwich or a wrap or roll in a chapati, this is an easy way to get a quick healthy lunch. And if you want to jazz it up then enjoy this with lachha paratha or some naan.
For the paneer filling –
- 2-3 tbsp sunflower or rapeseed oil
- 1 tsp cumin seeds
- 2 onions, finely chopped
- 1 red, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 inch ginger, finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 tbsp ground coriander
- 100 gms greek yogurt
- 220 gms paneer, cut into small pieces
- 400 gms tin of black beans, drained and rinsed
For the sandwich –
- sourdough slices
- grated cheddar cheese
- garlic chilli chutney
Heat the oil in a pan and add the cumin seeds. Once they start to sizzle add the onions and cook on low heat for 5-6 minutes until beginning to colour. Now add the ginger, garlic and chilli and cook for another minute.
Next add the spices and mix well. Reduce the heat to low and add the yogurt and stir for 2 minutes. Now add the paneer and the beans and mix well. Cook on high heat for a couple of minutes and your filling is ready.
Place the sourdough slices and put the filling on top. Now add some grated cheddar and then some chilli chutney. Now cook this on a hot pan with a bit of butter or oil until golden and crispy. Enjoy!
Watch the full video here –
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