Paneer (pan-ear) is an Indian cheese that is a great meat alternative in a lot of traditional Indian dishes. In that spirit, we've developed a spicy paneer burger, served with an Indian carrot and cucumber slaw, curry mayo and spiced potatoes. This is true fusion food, with the meatiness of the cheese replicating the meat in a conventional burger.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||7.7 g|
|Protein||7 g||36.5 g|
|Salt||0.52 g||2.72 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4
Cut the waxy potatoes (skins on) into bite-sized pieces
Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15 min or until fork-tender
Top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of 'carrot ribbons'
Trim then peel the cucumber into ribbons, discarding the seedy core
Squeeze any excess liquid out of the 'cucumber ribbons'
Combine the mango chutney with 1 tbsp [2 tbsp] olive oil in a large bowl
Add 3/4 of the nigella seeds and season with a pinch of salt
Add the carrot and cucumber ribbons to the bowl and mix well - this is your Indian slaw
Drizzle the ciabatta rolls with a little olive oil and sprinkle over the remaining nigella seeds
Add them to a baking tray and put it in the oven for 5 min or until they are crispy and golden
Once crispy, remove from the oven and set aside to cool
Meanwhile, cut the paneer in half so you have two 'steaks'
Pat the paneer steaks dry with kitchen paper
Rub them with a little vegetable oil and season both sides with the garam masala and a pinch of salt
Heat a wide-based pan (preferably non-stick) with a drizzle of vegetable oil, over a medium heat
Once hot, add the paneer steaks and cook for 2-3 min on each side until they are brown and crispy
Once the potatoes are cooked, drain over a sieve, reserving the pot
Return the potatoes back to the pan with a large knob of butter and 3/4 of the curry powder (reserve the rest for later)
Cook for 1 min until all the potatoes are coated in the curry butter
Season with a pinch of salt
Mix the mayonnaise with the remaining curry powder and season with a small pinch of salt - this is your curry mayo
Once the ciabatta rolls have cooled, slice in half and fill with the paneer, Indian slaw and curry mayo
Serve the potatoes with the remaining Indian slaw