Masala grilled cheese is a Indian upgrade on the childhood classic. This tasty recipe features spiced onions and is served alongside a quick coriander chutney.
Course Main Course
Cuisine Indian, vegan
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 2
Calories 607kcal
Author Shivani Raja
Ingredients
For the Coriander Chutney
1handfulCoriander
1handfulSpinach
1cm pieceFresh Ginger
½cloveGarlic
2Fresh Chilliesuse more/less as you prefer
1tbspRaw Peanutsuse raw sunflower seeds for nut-free option
¼Lemonjuiced
2tbspWater
For the Masala Grilled Cheese
½Red Onionsliced into rings
1tspSunflower Oil
¼tspMustard Seedsrai
¼tspCumin Seedsjeera seeds
⅛tspGround Corianderdhana
⅛tspGround Cuminjeera
¼tspTurmerichaldi
¼tspChilli Powdermirchi
4slicesSourdough Breador bread of choice
6tspButteror vegan butter
4slicesCheddar Cheeseor vegan cheese
½Large Tomatosliced
Instructions
Prepare the chutney:Add the coriander, spinach, fresh ginger, garlic, fresh chillies, raw peanuts, lemon juice, and water to a small blender and blend until smooth.
Make the masala onions: Add the sunflower oil, mustard seeds and cumin seeds to a small pan over medium heat. Once the seeds begin to crackle, lower the heat and add the sliced red onion. Stir to coat the onions in the oil, then add the spices: ground coriander, ground cumin, turmeric, and chilli powder. Stir to combine and cook for 5 minutes until softened.
Assemble the sandwich: Generously spread the butter over 4 slices of bread, ensuring to go all the way to the edges. Add one slice of bread, butter side down, to a frying pan over medium-low heat. Add a layer of cheese, then half the masala onions, and some tomato slices. Top with another layer of cheese and the final slice of bread, butter side up. Repeat for the second sandwich.
Cook the grilled cheese: Cook the masala grilled cheese for 3-5 minutes on each side until golden and crisp. Ensure the cheese has melted before serving the sandwich hot alongside the chutney. Enjoy!
Notes
The grilled cheese is best served immediately to ensure it is crisp and the cheese is gooey.
The chutney will last in an airtight container in the fridge for up to 1 week.