Paneer in Tomato and Saunf Gravy ( without onion and garlic ) & Paneer Sandwich Spread

1 teaspoon coriander ( dhania ) seeds
1 tablespoon cooking oil
1/2 teaspoon saund ( fennel )
2 ripe tomatoes, pureed
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
200 g paneer, cut into 1 - inch cubes
1 1/2 teaspoon coriander leaves or 1 1/2 teaspoon spring onions, chopped ( for garnishing)

Roughly crush coriander seeds with a rolling pin. Do not powder.

Heat oil and saute coriander and fennel seeds, quickly followed by tomato pulp, turmeric powder and chilli powder. Cook till dry.

Add half a cup of hot water and salt to taste to simmering masala. Add paneer cubs when the tomato -spice mixture comes to a boil. Cover with a lid and cook on a low heat for 10 minutes or till the gravy slightly thickens.

1 cucumber
1 teaspoon salt
200g paneer, grated
4 cloves of garlic, crushed (optional)
1/2 teaspoon grated ginger
1 teaspoon chopped green chilli
2 tbsp mayonnaise or hung yoghurt
4 slices fresh bread

Wash and grate cucumber. Add 1 tsp salt and set aside for 30 minutes. Squeeze and drain out water. In medium bowl, combine with mayonnaise and grated paneer.

If using hung yoghurt, add pepper and a pinch of sugar. Garlic adds some welcome flavour, but can be substituted with 1/2 tsp grated ginger or finely chopped green chillies. Mix thoroughly and chill until serving. Spread generously in sandwiches.