Paneer Burger With Indian Slaw

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Boil kettle 

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