Spicy chopped spinach grilled with crumbled paneer cheese between slabs of good bread. Top with fresh coriander-mint chutney for a totally luxe snack or lunch.
Heat the oil and add half of the red onion, mustard seeds, garam masala, green chilli, and good pinch of salt. Cook gently, stirring occasionally, for five minutes. Scrape into a bowl to cool briefly.
Add the chopped spinach, yogurt, paneer, remaining red onion, cilantro and optional Kashmiri chilli powder and mix well. Taste for seasoning, adjusting as needed. I like to add a squeeze of fresh lemon or lime.
Heat the ghee in a skillet over a medium-hot flame. Take four pieces of the bread and divide the filling between them, pressing it on. Top with the remaining slices. Place the sandwiches in the hot, gheed-up skillet and cook on one side until golden, flipping and cooking until both sides are golden and the filling is warm. To hurry things along, cover the pan with a lid. You can add some nigella seeds on top while cooking.
Spread each toasted sandwich with the coriander and mint chutney and serve, adding extra fresh green chilli if you wish.
Regarding the paneer, bought versions seem to fall into two types: soft and crumbly, and firm and for grating. Homemade is invariably the former. Both versions are suitable for this recipe. But to add actual gooeyness, consider adding (or subbing with) mozzarella.
Feel free to use other greens instead of the spinach. Chard, kale, mustard greens, even broccoli or cauliflower are great. All of these will need cooking down with the spices and onion. You can cook down the spinach of you like.
Make it vegan: use a vegan paneer recipe such as this one from spruceeats. Use vegan butter instead of ghee
For more protein: add chopped cashews or lightly mashed beans to the onions while cooking.
If you make your own paneer, the sodium count will probably be lower. The nutrition values are calculated on commercial paneer cheese.