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1. Finely chop the red onion, green bell pepper, cilantro, and green chili; set them aside in separate small bowls.
0.5 piece red onion,
0.5 piece green bell pepper,
2 tbsp fresh cilantro,
0.5 piece green chili
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2. Cut the paneer into thick slices or slabs suitable for sandwich filling, then pat them dry with a paper towel.
200 g paneer
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3. In a bowl, mix ground cumin, ground coriander, garam masala, red chili powder, turmeric powder, ground black pepper, half of the salt, and Greek yogurt to form a thick paste, then coat the paneer pieces evenly in this masala.
0.5 tsp ground cumin,
0.5 tsp ground coriander,
0.8 tsp garam masala,
0.2 tsp red chili powder,
0.2 tsp turmeric powder,
0.2 tsp ground black pepper,
0.4 tsp salt,
2 tbsp unsweetened Greek yogurt
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4. Heat a nonstick pan or grill pan over medium heat, add the ghee, then place the marinated paneer pieces in a single layer and cook until golden with slight char marks on both sides, turning once.
200 g paneer,
1 tbsp ghee
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5. Transfer the grilled paneer to a plate and keep warm; wipe out the pan lightly if needed.
200 g paneer
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6. Scoop the avocado flesh into a bowl and roughly mash it with a fork, leaving some small chunks for texture.
1 piece ripe avocado
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7. Stir chopped red onion, green bell pepper, green chili, cilantro, remaining salt, lime juice, and the extra ground cumin into the mashed avocado until well combined and taste to adjust seasoning.
0.5 piece red onion,
0.5 piece green bell pepper,
0.8 tsp salt,
1 tbsp lime juice,
2 tbsp fresh cilantro,
0.5 piece green chili,
0.2 tsp ground cumin (for avocado)
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8. Lay out the gluten-free sandwich bread slices, lightly brush one side of each slice with neutral oil, then flip two slices oiled-side down for the base.
4 slice gluten-free sandwich bread,
1 tbsp neutral oil
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9. Spread a generous layer of the masala avocado onto each bread base slice, arrange the grilled paneer pieces evenly over the avocado, then top with the remaining bread slices, oiled-side up.
4 slice gluten-free sandwich bread,
200 g paneer,
1 piece ripe avocado
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10. Heat the same pan over medium-low heat and place the sandwiches in the pan, cooking until the bread is deeply golden and crisp on the first side, then flip carefully and toast the second side until hot through and the filling is warmed.
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11. Transfer the sandwiches to a board, let them rest briefly, then slice in halves or diagonals and serve hot.
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