Paneer Tikka Sub

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 2

Ingredients :

For the Paneer Tikka

* 2 tbsp oil

* 2 tbsp red chilli powder

* 1 tbsp Kashmiri lal mirch powder

* 1/2 tsp turmeric powder

* 1 tsp garam masala

* 1 tsp cumin powder

* 2 tsp salt

* 1 tsp amchur powder

* A pinch of salt

* 1 tsp ginger garlic chilli paste

* 1 cup hung curd

* 200g paneer, diced

* 2 tbsp oil, for cooking

For the Assembly :

* Multigrain sub bread

* Capsicum

* Onions

* Tomatoes

* Cucumber

* Base sauce

* Mint mayonnaise

How to Make Paneer Tikka Sub :

1. Marinate the paneer

In a mixing bowl, combine all the powdered spices with the ginger garlic chilli paste and hung curd, mixing into a smooth marinade. Add the diced paneer and fold it in gently with light hands so the cubes stay intact while getting fully coated.

2. Cook the tikka

Set a wok on high heat, add the oil, and add the marinated paneer. Stir and cook on high heat for 3-4 minutes, until the edges pick up a bit of char and the marinade clings to each piece. Set aside to use as your sandwich filling.

3. Prep the vegetables

Slice the capsicum, onions, tomatoes, and cucumber into strips or thin slices, whichever you prefer for layering into the sandwich.

4. Assemble the sub

Slice the sub loaf in half lengthwise. Layer in the base sauce, vegetables, and paneer tikka one by one, then finish with mint mayonnaise. You can adjust the order and amount of each filling based on your preference. Toast the bread first if you'd like a warmer, slightly crisp sandwich. Serve immediately.

Tips & Tricks :

Keep the paneer marination time reasonable — even 10-15 minutes helps the flavor set in before cooking. Cook the paneer on high heat and avoid over-stirring, so the edges get a bit of char instead of steaming. Toast the bread if you want the sandwich to hold its shape a little better once loaded with fillings.

Variations / Substitutions :

Swap hung curd for Greek yogurt if that's easier to find, the texture works similarly for the marinade. Use tofu instead of paneer for a vegan version — the same spice marinade should work, though cook time may vary slightly. If you don't have mint mayonnaise on hand, a plain garlic mayo or regular mayo with a few chopped mint leaves mixed in works as a substitute.

Frequently Asked Questions :

1) Can I make the paneer tikka ahead of time?

-> Yes, you can cook the paneer tikka in advance and store it in the fridge for a day, then reheat briefly before assembling the sandwich.

2) What bread works best for this sub?

-> Multigrain sub bread is used here, but any sturdy sub roll or baguette-style bread that can hold the fillings without falling apart will work.

3) Is this recipe very spicy?

-> It has a moderate heat level from the red chilli and Kashmiri chilli powders, which you can reduce for a milder version without affecting the rest of the flavor.

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