Spinach & Cottage Cheese Sandwich

About Spinach & Cottage Cheese Sandwich

Ingredients

• Spinach, chopped 1 cup
• Cottate cheese (paneer), grated 1 cup
• Brown bread 8 slices
• Butter as required
• Cumin seeds 1 tsp
• Medium onion, chopped 1
• Garlic cloves, chopped 4
• Medium green capsicum, chopped 1
• Fresh coriander leaves, chopped 1 tbsp
• Salt to taste
• Black peppercorns, crushed to taste

How to Make Spinach & Cottage Cheese Sandwich (Stepwise Photos)

Method

1. Heat 1 tbsp butter in a non-stick pan, add cumin seeds and saute till they change colour. Add onion and garlic and saute till onion becomes soft.
2. Add capsicum and saute for 2 minutes. Add spinach and a little water, mix well, and cook till the spinach is done.
3. Add cottage cheese, coriander leaves, salt and pepper and mix well. Set this mixture aside to cool down to room temperature.
4. Spread this mixture evenly on 4 bread slices and cover them with the remaining 4 slices.
5. Heat some butter in a non-stick grill pan, place 2 sandwiches, at a time, in it and grill, turning sides till both sides are evenly golden.
6. Cut each sandwich into 2 triangles, arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps