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1. Finely dice the red bell pepper, yellow bell pepper, and red onion, and roughly chop the fresh cilantro. Set aside.
0.5 piece red bell pepper,
0.5 piece yellow bell pepper,
0.1 piece red onion,
0.1 cup fresh cilantro
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2. Scoop the avocado flesh into a bowl, add half of the lime juice, ground cumin seeds (for avocado), a pinch of salt, and a little ground black pepper, then mash until mostly smooth with some small chunks.
1 piece avocado,
0.5 piece lime,
0.2 tsp ground black pepper,
0.8 tsp salt,
0.2 tsp ground cumin seeds (for avocado)
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3. Cut the paneer into small cubes, then in a bowl toss it with ground cumin, ground coriander, smoked paprika, chili powder, garam masala, garlic powder, a pinch of salt, and a drizzle of olive oil until evenly coated.
200 g paneer,
1.5 tbsp olive oil,
1 tsp ground cumin,
1 tsp ground coriander,
0.5 tsp smoked paprika,
0.5 tsp chili powder,
0.5 tsp garam masala,
0.5 tsp garlic powder,
0.8 tsp salt
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4. Heat the remaining olive oil in a nonstick pan over medium heat, add the seasoned paneer and cook, stirring, until golden on most sides, then add the diced bell peppers and red onion and sauté until just tender but still bright.
200 g paneer,
0.5 piece red bell pepper,
0.5 piece yellow bell pepper,
0.2 piece red onion,
1.5 tbsp olive oil
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5. Stir in half of the salsa, half of the chopped cilantro, and a squeeze of lime juice into the pan, cook for 1 minute to warm through, then taste and adjust salt.
0.2 cup jarred salsa,
0.1 cup fresh cilantro,
0.5 piece lime,
0.8 tsp salt
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6. Lightly toast the gluten-free sandwich bread slices in a toaster or dry pan until just crisp at the edges.
4 slice gluten-free sandwich bread
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7. Spread avocado mash generously over one side of each toasted bread slice, layer baby spinach leaves over two of the slices, spoon the warm paneer-pepper mixture on top, drizzle with the remaining salsa, sprinkle with the remaining cilantro, then cap each with the remaining slices, avocado side down, and press gently before slicing.
200 g paneer,
4 slice gluten-free sandwich bread,
1 piece avocado,
0.5 cup jarred salsa,
0.2 cup fresh cilantro,
1 cup baby spinach leaves
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8. Serve the Mexi-Masala avocado paneer sandwiches warm with extra lime wedges on the side if desired.
1 piece lime
