Ingredients:
• 3 – large boiled Potatoes
• 150 gm – Paneer
• 7-8 – Green chillies
• 1 inch piece – Ginger
• 2-3 tsp – Butter
• Salt and pepper to taste
• 2 tbsp – chopped coriander
• 1 large pinch – ajwain seeds
• 1/2 tsp – tandoori masala
• 2 flakes – crushed Garlic
• 1/2 cup – Curd
• 1/2 tbsp – Corn flour
Method:
- Tie the curd in a muslin cloth and hang for 2 hours.
- Melt the butter and cool, add the curd, tandoori masala, salt, oregano (ajwain seeds), garlic, half the coriander, half the chilli and ginger crushed.
- Cut the potatoes into thick slice. Marinate in above mixture. Keep aside for 10-15 mins.
- Meanwhile, crush the paneer with hands till crumbly. Add remaining chilli, ginger, coriander, salt, corn flour and mix lightly.
- Take one slice of potato, spread some paneer mixture and place another slice on top. Arrange each sandwich on a wire rack and bake in pre-heated oven till the potatoes are browned lightly.
Recipe courtesy of Sify Bawarchi