Chana Masala Cheese Toastie

Method

1. For the chutney, blend the coriander (stems and all), mint, yoghurt, the juice of half the lime and a pinch of the salt in a small blender or with a stick blender until smooth. If it is too thick, add a spoonful of water. Half goes in the sandwich; keep the rest for dipping.

   Add in this stepFresh coriander 15 gMint leaves 5 gPlain yoghurt 2 tbspLime ¼Salt ⅛ tsp

2. Finely chop the red onion, chilli and garlic. Heat the oil in a 20 cm frying pan over medium heat and cook all three for 4 min, until the onion is soft and translucent.

   Add in this stepNeutral oil 1 tbspRed onion ½Green chilli ½Garlic cloves 1

   medium heat

3. Turn down to medium-low heat, add the tomato paste, garam masala, chilli powder and turmeric and fry for 1 min, until the paste darkens. Add the chickpeas, water and the rest of the salt, raise to medium heat and cook for 4 min, then mash about half of them with a fork or potato masher, leaving some chunks. Squeeze in the rest of the lime and taste. The filling should be almost dry, or the bread goes soggy.

   Add in this stepTomato paste 1 tbspGaram masala ½ tspKashmiri chilli powder ½ tspGround turmeric 1 pinchCanned chickpeas, drained 160 gWater 3 tbspSalt 0.4 tspLime ¼

   medium-low heat→medium heat

4. Spread one side of each bread slice thinly and evenly with butter. Lay half the slices butter-side down, spread a thin layer of chutney on top, then layer cheddar, the chickpea filling and mozzarella. Close with the remaining slices, butter-side up, and press gently.

   Add in this stepSandwich bread or sourdough slices 4Butter, softened 20 gCheddar, grated 60 gMozzarella, grated 40 g

5. Heat a clean 28 cm frying pan over medium-low heat, add the sandwiches, cover with a lid and cook for 3 min per side, pressing lightly with a spatula so they brown evenly. They are ready when deep golden and crisp, with cheese oozing at the sides. '×2' means cook in two rounds. Rest for 1 minute, cut diagonally and serve with the remaining chutney.

   medium-low heat