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The Mango Paneer

The Mango Paneer

Mango Chutney Glazed Paneer Burger, Caramelised Onion, Cumin Chips and Slaw Salad

Super indulgent and packed full of flavour, The Mango Paneer is your favourite vegetarian burger brought to the next level.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

450 grams


1 sachet(s)

White Cumin Seeds

(May contain Sesame, Celery)

1 unit(s)


1 unit(s)

Baby Gem Lettuce

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

64 grams


(Contains Egg, Mustard)

226 grams


(Contains Milk)

1 sachet(s)

North Indian Style Spice Mix

120 grams

Coleslaw Mix

40 grams

Mango Chutney

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Onions

1 tbsp

Oil for Cooking


Nutritional information

Energy (kJ)4294 kJ
Energy (kcal)1026 kcal
Fat51.5 g
of which saturates22 g
Carbohydrate106.7 g
of which sugars31.9 g
Protein36.7 g
Salt1.95 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan
Large Bowl
Small Bowl


Make the Cumin Chips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Caramelise the Onions

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.

Prep Time

While the onion cooks, trim the baby gem, halve lengthways, then thinly slice. Halve the burger buns.

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

Cut the paneer widthways into 2cm slices. Sprinkle over half the North Indian style spice mix and season with salt and pepper. 

Fry your Paneer

Once the onions are golden, add the sugar for the onions (see pantry for amount) and the remaining North Indian style spice mix to the pan.

Cook until fragrant and caramelised, 1-2 mins more, then transfer to a small bowl. 

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. 

Mix the Slaw Salad

Meanwhile, add the coleslaw mix and sliced baby gem 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.

Once the paneer is golden, remove from the heat. Drizzle over the mango chutney and turn to coat the paneer.

Assemble and Serve

When everything's ready, top the bun bases with the glazed paneer, caramelised onions and some slaw salad. 

Spread the remaining mayo over the bun lids, then sandwich shut.

Serve your craft burgers with the cumin chips and remaining slaw salad alongside.