Spiced Paneer, Tomato and Spinach Open Sandwiches
Toasted sourdough topped with warmly spiced paneer, jammy tomatoes and garlicky spinach for a hearty Indian-style lunch.
- 4 pc sourdough bread
- 200 g paneer
- 300 g tomatoes
- 80 g baby spinach
- 1 pc red onion
- 2 pc garlic cloves
- 15 g fresh ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 pc lemon
- 80 g Greek yoghurt
- 2 tbsp olive oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Dice the red onion, finely grate the ginger, crush the garlic, and chop the tomatoes into small pieces.
- Step 2
Heat 1 tbsp olive oil in a frying pan over medium heat. Add the onion with a pinch of salt and cook for 4 minutes until softened.
- Step 3
Stir in the ginger, garlic, cumin and ground coriander. Cook for 1 minute until fragrant, then add the tomatoes. Cook for 8–10 minutes, stirring often, until reduced and jammy. Finish with garam masala and a squeeze of lemon.
- Step 4
Cut the paneer into bite-sized pieces. In a second pan, heat the remaining 1 tbsp olive oil over medium-high heat and fry the paneer for 4–5 minutes, turning until golden on several sides.
- Step 5
Add the spinach to the tomato pan and stir for 1 minute just until wilted. Taste and adjust with salt and a little more lemon if needed.
- Step 6
Toast the sourdough slices until crisp. Spread each with a spoonful of Greek yoghurt, top with the spinach-tomato mixture, then arrange the golden paneer over the top. Serve immediately.
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