This recipe is a nutritional powerhouse designed for those who want the indulgence of a creamy sandwich without the high fat and calories of processed mayo. In this recipe a “Zero Oil Sauce” made from Indian cottage cheese and hung curd that perfectly mimics the texture of mayonnaise while providing a massive protein boost
Why You’ll Love This Recipe
High Protein & Healthy: Features double protein from the Indian cottage cheese filling and the Indian cottage cheese based sauce.
Zero-Oil Mayo Replacement: A silky chilli-garlic sauce that can also be used as a dip for fries, a burger spread, or in wraps.
Meal Prep Friendly: The components like the chutney and the sauce can be made in advance for quick assembly.
Clean Ingredients: Uses multi-grain bread and fresh veggies, making it perfect for breakfast or school tiffins.
Key Ingredients
For the Veggie Mix (Coleslaw Style)
Cabbage: Finely shredded (chiffonade cut).
Capsicum: Thinly sliced juliennes.
Carrot: Peeled and cut into thin matchsticks.
Onion: Lengthwise thin slices.
For the Protein Filling
Paneer (250g): Cut into small 1-inch dices .
Seasoning: Lemon juice, salt, fresh black pepper, and red chilli powder.
For the “Zero Oil” Chilli Garlic Sauce
Indian cottage cheese (150g) and Hung Curd (150g).
Red Chillies: 5 pieces, soaked in water.
Garlic: 7-8 cloves .
Flavorings: Honey (1 tbsp), Lemon zest and juice, Salt, Black pepper, and Oregano.
Step by Step Instructions
1. Prep the Vegetables and Indian cottage cheese
Shred the cabbage, carrots, capsicum, and onions into uniform thin strips. In a separate bowl, toss the Indian cottage cheese cubes with lemon, salt, pepper, and chilli powder to let them marinate slightly.
2. Blend the Special Sauce
Combine all sauce ingredients in a high-speed blender. Crucial Tip: Blend until the mixture is completely velvety and silk smooth, ensuring there is no graininess from the Indian cottage cheese.
3. Make the Spicy Green Sauce
Blend fresh coriander, 10 spicy green chillies, garlic, Roasted Gram (for binding), Tangy and savory seasoning blend, salt, and 1-2 ice cubes (to maintain the bright green color) into a thick paste.
4. Assemble the Healthy Coleslaw
Mix the special chilli garlic sauce into the shredded vegetables. Important: Only mix the sauce right before you are ready to eat, otherwise the vegetables will release water and make the sandwich soggy.
5. Build and Toast
Spread butter and green Sauce on multi-grain bread slices.
Ladle a generous serving of the saucy veg-mix and top with the marinated Indian cottage cheese cubes.
Toast on a griddle over medium heat with a little butter.
Chef’s Hack: Place a heavy plate on top of the sandwich while toasting to apply gentle pressure. This ensures even browning and a super crispy exterior.
High Protein Chilli Garlic Indian cottage cheese Sandwich
Ingredients
- Cabbage: Finely shredded chiffonade cut
- Capsicum: Thinly sliced juliennes
- Carrot: Peeled and cut into thin matchsticks
- Onion: Lengthwise thin slices
- For the Protein Filling
- Indian cottage cheese 250g: Cut into small 1-inch dices
- Seasoning: Lemon juice salt, fresh black pepper, and red chilli powder
- For the "Zero Oil" Chilli Garlic Sauce
- Indian cottage cheese 150g and Hung Curd (150g)
- Red Chillies: 5 pieces soaked in water
- Garlic: 7-8 cloves
- Flavorings: Honey 1 tbsp, Lemon zest and juice, Salt, Black pepper, and Oregano
- For Green Sauce
- Fresh coriander
- 10 spicy green chillies
- Garlic
- Roasted gram
- Tangy and savory seasoning blend
- Salt
- 1-2 ice cubes (to maintain the bright green color
Instructions
- Prep the Vegetables and Indian cottage cheese
- Shred the cabbage, carrots, capsicum, and onions into uniform thin strips. In a separate bowl, toss the paneer cubes with lemon, salt, pepper, and chilli powder to let them marinate slightly
- Blend the Special Sauce
- Combine all sauce ingredients in a high-speed blender. Crucial Tip: Blend until the mixture is completely velvety and silk-smooth, ensuring there is no graininess from the Indian cottage cheese
- Make the Spicy Green Chutney
- Blend fresh coriander, 10 spicy green chillies, garlic, roasted gram (for binding), Tangy and savory seasoning blend, salt, and 1-2 ice cubes (to maintain the bright green color) into a thick paste
- Assemble the Healthy Coleslaw
- Mix the special chilli-garlic sauce into the shredded vegetables. Important: Only mix the sauce right before you are ready to eat, otherwise the vegetables will release water and make the sandwich soggy
- Build and Toast
- Spread butter and green chutney on multi-grain bread slices
- Ladle a generous serving of the saucy veg-mix and top with the marinated Indian cottage cheese cubes
- Toast on a griddle over medium heat with a little butter.
- Chef’s Hack: Place a heavy plate on top of the sandwich while toasting to apply gentle pressure. This ensures even browning and a super crispy exterior
It is best to store the sauce and the chopped veggies separately. Mixing them too early causes the salt to draw moisture out of the cabbage and onions, leading to a runny filling
Always add 1-2 ice cubes while grinding. The heat from the blender blades can cook the coriander leaves and turn them dark; the ice keeps it vibrant
To make it vegan, replace the Indian cottage cheese with extra-firm tofu and the hung curd with a thick plant-based yogurt (like cashew or almond curd).
