1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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In a medium non-stick saucepan, over medium-low heat, evenly spray cooking oil for 2 seconds; add kalonji seeds, garlic paste, onion, cilantro, jalapeño peppers and vegetable masala; sauté for 2 to 4 minutes.
Add carrots and peas and cook for 5 to 6 minutes until softened.
Add potatoes and mix well; cook for another 5 minutes; spray cooking oil for 2 seconds, remove from heat and let the mixture cool down.
Spread a very thin layer of mayonnaise on both halves of the bagel.
On one half of the bagel, put the vegetable mixture and sprinkle with cheese, then cover with the second half of the bagel.
In a large non-stick pan, or in a Panini maker, over low heat evenly spray cooking oil for 2 seconds. Place sandwich on the skillet or the Panini maker and spray the top of the sandwich with cooking oil for another 2 seconds. Heat until golden brown.
Enjoy with Banana Cilantro Chutney!
4 servings
110g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content