Ingredients

• 200 g - paneer, cubed
• 1 cup - zucchini, sliced
• 1 cup - eggplant, sliced
• 1/2 cup - tomato ketchup
• 2 - onions
• 2 tsp - garlic, chopped
• 2 tsp - curry powder
• 3 tbsp - oil
• Salt to taste
• For Sauce:
• 300 ml - milk
• 50 g - cheddar cheese, grated
• 2 tbsp - butter
• 2 tbsp - maida
• 1 tbsp - parmesan cheese, grated, if available
• 1 - egg, optional
• Salt & pepper to taste
• 1/2 tsp - mustard powder
• 1 loaf - sandwich bread
• 2 tbsp - butter

How to Make Paneer Sandwich Bake

• Heat the oil in a fry pan.
• Fry onion and garlic till fragrant.
• Add zucchini and eggplant slices, stir fry till they are cooked but not mushy.
• Add curry powder and stir fry for few seconds.
• Add paneer, tomato ketchup, and salt.
• Simmer for 2 mins.
• Melt the butter for sauce and fry maida till the raw smell is lost, without browning it.
• Remove from fire, slowly stir in cold milk and mix well.
• Try to avoid lumps.
• Cook the sauce till it begins to boil.
• Stir in 1/2 the cheddar cheese.
• Add salt, pepper and mustard powder.
• Grease an 8" square oven-proof glass dish.
• Trim the crust in 6-8 slices of bread.
• Add butter to the slices.
• Spread the paneer vegetable curry and place a layer of bread on it.
• Pour the sauce on top and sprinkle with cheese.
• Beat the egg (optional) lightly and pour on top.
• Add butter and bake in a oven at 200 degree C till golden brown on top.
• Serve hot.