Indian-style Paneer Banh Mi

Vegetarian, Indian-style banh mi made with paneer marinated in a garam masala marinade, topped with a daikon and carrot pickle!
Recipe and pictures by @milkandcardamom
Serving Size: Makes 4 banh mi sandwiches



  • 1 garlic clove, minced
  • 1 tsp ginger, minced
  • 1/2 tsp garam masala
  • 2 tbsp honey
  • 2 tbsp vegetarian hoisin sauce
  • 1 1/2 tablespoons soy sauce
  • 1 tbsp ketchup
  • 1 1/2 tsp toasted sesame oil
  • 2 blocks of SACH Original paneer
  • 1/2 a large daikon
  • 3 medium carrots
  • 1/4 tsp turmeric powder
  • 2 tsp split mustard seeds
  • 1/2 tbsp vegetable oil
  • 3 tbsp lime juice
  • pinch of red chili powder
  • 1/4 tsp salt


  • 4 French rolls
  • mayonaisse
  • Sriracha
  • cilantro
  • coconut aminos
  • salt and pepper
  • thinly sliced cucumbers
  • thinly sliced jalapeno (optional)
  • lime


    Char Siu-Inspired Paneer**

    1. Add garlic, ginger, garam masala, honey, vegetarian hoisin sauce, soy sauce, ketchup, sesame oil to a tupperware container, and mix until well combined.
    2. Add paneer planks and cover.
    3. Give the container a couple turns and gently shakes to coat the paneer and refrigerate for a minimum of 4 hours, giving the container a little shake and turn every so often. 
    Carrot and Daikon Pickle
    1. Use a mandolin or peeler to slice the daikon and carrots into thin long strips. Place the strips into a bowl.
    2. Add turmeric, split mustard seeds, oil, lime juice, chili powder, and salt. Toss until well coated and refrigerate until ready to use. 
    Assemble Banh Mi
    1. Heat a nonstick skillet over medium-high heat. Once the skillet is hot lay down the paneer slices onto the skillet and pour the marinade over the paneer. Cook for 4-5 minutes and flip and cook an additional 4-5 minutes or until both sides are slightly browned. 
    2. Toast the French rolls in the oven at 325°F for 4 minutes. Then sliced the rolls in half, try not to go all the way through.
    3. Spread mayonnaise on both the cut sides of the rolls. Then spread Sriracha to taste onto each side as well. Sprinkle a few drops of coconut aminos onto one side of the cut sides of the bread. 
    4. Top one side of each roll with 2 pieces of the char siu paneer, gajar and daikon nu athanu, cucumber slices, cilantro, salt and pepper ot taste, a squeeze of lime juice, and jalapeno slices (optional).
    5. Top with the other half of the bread and enjoy! 
    **Char Siu Marinade is adapted from Andrea Nguyen's recipe on Munchies

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