Palak Paneer Bun Sandwich | Spinach Cottage Cheese Bun Sandwich

Enjoy these toasted sandwiches filled with spinach and cottage cheese and flavored with Indian spices. They are easy to make and are the perfect sandwiches to carry in your picnic basket. They can also be enjoyed as morning breakfast. The filling can be made on the previous day if you are making them for breakfast on the go.

I used baby spinach for this recipe and store bought paneer. You can use Swiss chard leaves as a variation. You can use homemade cottage cheese For this recipe. I would suggest not to replace cottage cheese with tofu. Tofu being very moist can make your sandwich buns soggy and tasteless. You can used ricotta cheese or Feta cheese instead. 

I have used Indian spices to make these sandwich buns. You can play around with different herbs and seasonings to suit your taste. 

 For making Spinach Cottage Filling:

10 oz fresh or frozen spinach
6 oz/ 170 gms paneer/ cottage cheese crumbled
2 cloves of garlic minced
1 green chili finely chopped(optional)
Salt to taste
2 tsp Garam Masala
1 tsp lime juice
2 tsp Oil
1/2 tsp cumin seeds

• Wash and the fresh spinach. If you are using frozen, thaw it and wash. Squeeze excess water out of the frozen spinach and then chop.

• Heat oil in a pan, add cumin seeds and garlic and sauté until raw smell of garlic is gone.

• Add green chilies and spinach and sauté until spinach is reduced in volume. Spinach oozes out water which cooking. Let all the water In the spinach evaporate. This is an important step to avoid soggy sandwiches.

 

• Add salt, garam Masala and lime juice and let it cook for another couple of minutes.

• Add crumbled paneer and mix well. Turn off the heat and let the mixture cool down.

• Toast the hamburger buns or dinner rolls with butter on both sides.

• Place a portion of spinach cottage cheese mixture on the bread/bun and serve it with chili sauce and mustard sauce.

Enjoy!!!