Croissant ho ya naan, paneer sab pe bhaari hai! This Reshmi Paneer Croissant brings together the comfort of your favourite paneer dish and the elegance of a French bake.
It’s not your regular breakfast. Not your usual snack. It’s that one bite you’ll crave again and again.
Try it once, and good luck going back to plain old toast!
1. Reshmi Paneer Tikka
Ingredients:
– 200–250g paneer (full slab)
– 3 tbsp hung curd (thick yogurt)
– 2 tbsp fresh cream
– 1 tbsp cashew paste
– 1 tsp ginger-garlic paste
– ½ tsp pepper powder
– A tiny pinch of cardamom powder
– 1 tsp kasuri methi
– 1 tbsp lemon juice
– Salt to taste
Method:
1. In a bowl, mix hung curd, cream, cashew paste, ginger-garlic paste, pepper powder,
cardamom powder, lemon juice, kasuri methi, and salt.
2. Add the paneer slab and coat it well with the marinade.
3. Place on an oven tray, insert skewers, and bake at 180°C for 20 minutes.
4. Remove from oven and cut into strips for stuffing.
2. Creamy Shawarma-ish Sauce
(Essential to balance the richness of the croissant
Ingredients:
– 2 tbsp mayonnaise
– 1½ tbsp hung curd
– 1 tsp tahini or roasted sesame paste (optional)
– 1 tsp garlic paste
– 1 tsp lemon juice
– Salt and pepper to taste
Method:
– Mix all ingredients well until smooth and creamy. Refrigerate until use.
3. Pickled Crunch
Ingredients:
– 1 medium onion (sliced)
– 1 medium cucumber (julienned)
– 1 medium carrot (julienned)
– 3 tbsp vinegar
– 1 tbsp sugar
– Salt to taste
– 1 tsp lemon juice
Method:
– Combine all ingredients and let sit for at least 15–20 minutes to pickle slightly.
– Use large, buttery croissants (preferably soft and layered, not overly flaky).
– Slice horizontally, leaving a hinge to create a pocket.
– Lightly toast the croissants with a little butter.
5. Assembling the Sandwich
1. Carefully open the toasted croissant.
2. Spread a thin layer of spicy hummus inside.
3. Add a generous layer of grilled reshmi paneer strips
4. Spoon in some pickled veggies at the bottom for crunch.
5. Drizzle a bit of the shawarma sauce and red hot sauce over the paneer.
6. Close gently and press lightly
7. Serve immediately
— warm, rich, tangy, and absolutely irresistible
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