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Heat the oil in a pan and add the mustard and cumin seeds. When they start to pop, add the chilli and onion, and cook over medium heat for 10-12 mins until the onions begin to caramelise.
Transfer the cooked chilli and onion to a large bowl, add the chives and both cheeses, then mix well. Season with ½ tsp salt and a pinch of black pepper.
To cook the sandwiches, you can use either a toastie maker or frying pan. Butter a slice of bread and spread with some of the paneer filling, then top with another slice and press gently.
Heat 1 tsp butter in a pan and cook the sandwich over medium heat for 2-3 mins until golden, before flipping it over to cook the other side (add another 1 tsp of butter to the pan if needed). Serve the sandwich straightaway.
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