This sandwich  originated when my parents bought this particularly dope panini press that imprints a shell pattern onto the bread, and also seals down the edges so they get nice and crispy.

Bombay Toast With Roasted Aloo Gobhi

Serves: 1 
Prep time: 5 min 
Cook time: 5 min

Ingredients

• 1/2cup leftover potato-based sabzi (Roasted Aloo Gobhi, recipe follows, is my personal favorite)
• 2slices multigrain bread
• 1/4cup grated cheddar cheese (1 ounce; optional)
• Olive oil or butter, for cooking
• Ketchup, for serving

Roasted Aloo Gobhi

• 2medium russet potatoes, cut into 2-inch-long sticks
• 1medium head cauliflower, cut into small florets
• 5tablespoons olive oil, divided
• 1teaspoon cumin seeds
• 1/2teaspoon ground turmeric
• 1small yellow onion, finely diced
• 1pinch asafetida (optional, but really great)
• 1pinch red chile powder
• 1tablespoon julienned fresh ginger (see Tip below)
• 1tablespoon fresh lime juice (from about half a lime), plus more if needed
• 1teaspoon kosher salt, plus more if needed
• 1/2cup chopped fresh cilantro (stems and leaves), for garnish

Directions

1. Mash the sabzi lightly with a fork to make it easy to spread.
2. Spread the sabzi evenly over one slice of bread, sprinkle with the cheese (if using), and top with the other slice. (Note that if you’re making the sandwich in a pan, not on a panini press, it’s worth including the cheddar cheese to help bind the sandwich together.)
3. If you have a panini press, heat it on medium, swipe a little oil or butter over the plates, and press the sandwich until the bread turns golden brown with crispy edges.
4. if you don’t have a panini press, heat a skillet over medium heat, swipe the surface with a little oil or butter, and put the sandwich in the pan. Set a heavy plate on top to weigh it down and cook for a minute on each side.
5. Serve with a generous squiggle of ketchup.

Roasted Aloo Gobhi

1. Preheat the oven to 400°F. Line a baking sheet with foil.
2. Spread the potatoes and cauliflower over the prepared baking sheet and toss them with 3 tablespoons of the oil. Spread them in an even layer and roast for 30 minutes, or until the cauliflower and potatoes have browned and slightly crisped, tossing them once halfway through the cooking time. Set the vegetables aside to cool.
3. Meanwhile, in a large saute pan over medium-high heat, warm the remaining 2 tablespoons oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Reduce the heat to medium and swirl in the turmeric. Add the onion and saute, stirring, for 4 to 6 minutes, until the onion becomes translucent. Add the asafetida (if using), red chile powder, and ginger and cook for another minute.
4. Stir in the roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix everything together (don’t overmix, or the cauliflower will fall apart). Add the salt and cook for 5 to 6 minutes more, until the potatoes and cauliflower are tender (but not soggy!). Remove from the heat and add the lime juice. Taste and adjust the lime juice and salt, if needed. Garnish with the cilantro before serving.
5. Tip: The easiest way to julienne ginger is to cut the piece of ginger in half lengthwise, cut it into slices, also lengthwise, then cut each slice into thin strips. Cut with, not against, the grain (you know you’re going against the grain if you see tiny threads coming out of the ginger as you cut it).

https://food52.com/recipes/80863-priya-krishna-s-bombay-toast-with-roasted-aloo-gobhi