Tandoori Mushroom and Paneer Baguette

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the tandoori mushroom and paneer filling.
  • Wash the mushrooms thoroughly. Drain and keep aside.
  • Dissolve the cornflour in the milk and keep aside.
  • Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for 2 minutes.
  • Add the mushrooms and cook over high flame for 5 minutes, till the mushrooms are tender, and the water dries out.
  • Add the paneer, cornflour-milk mixture and salt and sauté for till the mixture coats the mushrooms and paneer. Keep aside.
  • How to proceed.
  • Scoop out the centre of each baguette and apply butter in the centre.
  • Reheat the filling and stuff each baguette with it. Garnish with the spring onion greens and serve immediately.
  • Tips.
  • A baguette is also called French Bread. A good French bread will be light in texture, have a crusty exterior, a deliciously chewy taste and a rich attractive aroma. The size could vary from 15 cm to 60 cm.
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