Sticky Curried Paneer Burger

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

While the onion cooks, halve the burger buns. Cut the lime into wedges.

Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

In a large bowl, combine the juice from half of the lime, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well. Set aside for later. 

Cut the paneer widthways into 6 even slices.

Once the onions are golden, add the mango chutney to the pan and stir it  through. Cook until caramelised and sticky, 1-2 mins more, then transfer to a small bowl.

Give the pan a quick wipe then pop the (now empty) frying pan back on medium heat with the oil for cooking (see pantry for amount).

Once hot, add the paneer slices to the pan and fry until golden all over, 5-8 mins. Turn regularly to brown evenly.

Add the korma curry paste to the pan and fry until fragrant, 1 min. Turn the paneer slices to evenly coat in the korma curry paste, then remove from the heat.

Meanwhile, add the coleslaw mix and chopped mango to the bowl of dressing. Toss together and set aside. 

A couple of mins before everything's ready, pop the burger buns into the oven to warm through, 2-3 mins.