India x United States

Paneer tikka burger with pickled onions

Name: Paneer tikka burger with pickled onions
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 400 g block cut into 4 thick slabs paneer; 1/3 cup hung curd (greek yogurt); 2 tbsp besan (chickpea flour, gram flour); 2 tsp kashmiri chilli powder; 1/4 tsp ajwain (carom seeds); 1/2 tsp garam masala; 2 tsp ginger garlic paste; 2 tsp lemon juice; 1 tsp divided salt; 1 red onion thinly sliced onion; 3 tbsp vinegar; 1 tsp sugar; a handful mint leaves; a big handful coriander leaves (cilantro); 1 green chilli; 3 tbsp eggless mayonnaise (eggless mayo); 1 green capsicum in rings capsicum (green capsicum, green bell pepper); 1 tbsp cooking oil (vegetable oil); 4 slices processed cheese (american cheese); 4 buns split burger bun

A paneer steak with a griddle tan and a chutney mayo habit.

40 minTime

31 gProtein each

mediumSpice

Paneer takes the patty's place2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

623kcalsame

31 gproteinsame

4 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g block, cut into 4 thick slabs

Hung curd (greek yogurt)⅓ cup

Besan (chickpea flour, gram flour)2 tbsp

Kashmiri chilli powder2 tsp

Ajwain (carom seeds)¼ tsp

Garam masala½ tsp

Ginger garlic paste2 tsp

Lemon juice2 tsp

Salt1 tsp, divided

Onion1 red onion, thinly sliced

Vinegar3 tbsp

Sugar1 tsp

Mint leavesa handful

Coriander leaves (cilantro)a big handful

Green chilli1

Eggless mayonnaise (eggless mayo)3 tbsp

Capsicum (green capsicum, green bell pepper)1 green capsicum, in rings

Cooking oil (vegetable oil)1 tbsp

Processed cheese (american cheese)4 slices

Burger bun4 buns, split

Method

6 steps

1Toss the onion with the vinegar, sugar and a pinch of salt. Leave 15 minutes.
2Toast the besan in a dry pan on low heat for 1 minute. Mix with the hung curd, chilli, ajwain, garam masala, ginger garlic paste, lemon juice and 1/2 tsp salt. Coat the paneer and rest 10 minutes.
3Blend the mint, coriander, green chilli and a pinch of salt with 1 tbsp water, then stir into the eggless mayonnaise.
4Heat the oil in a griddle pan on medium high heat. Char the capsicum 2 minutes and set aside. Cook the paneer 2 to 3 minutes a side.
5Lay a cheese slice on each paneer slab and cover the pan for 30 seconds on medium heat. Then toast the buns cut side down for 1 minute.
6Spread chutney mayo on both buns. Stack paneer, capsicum and pickled onions and close.

Serve it like this

Stack it high on a board, pierce with a skewer, tuck pickled onions at the base and dot green chutney mayo around the plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India x United States

Paneer tikka burger with pickled onions

A paneer steak with a griddle tan and a chutney mayo habit.

40 minTime

31 gProtein each

mediumSpice

Paneer takes the patty's place2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

623kcalsame

31 gproteinsame

4 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Paneer400 g block, cut into 4 thick slabs

Hung curd (greek yogurt)⅓ cup

Besan (chickpea flour, gram flour)2 tbsp

Kashmiri chilli powder2 tsp

Ajwain (carom seeds)¼ tsp

Garam masala½ tsp

Ginger garlic paste2 tsp

Lemon juice2 tsp

Salt1 tsp, divided

Onion1 red onion, thinly sliced

Vinegar3 tbsp

Sugar1 tsp

Mint leavesa handful

Coriander leaves (cilantro)a big handful

Green chilli1

Eggless mayonnaise (eggless mayo)3 tbsp

Capsicum (green capsicum, green bell pepper)1 green capsicum, in rings

Cooking oil (vegetable oil)1 tbsp

Processed cheese (american cheese)4 slices

Burger bun4 buns, split

Method

6 steps

1Toss the onion with the vinegar, sugar and a pinch of salt. Leave 15 minutes.
2Toast the besan in a dry pan on low heat for 1 minute. Mix with the hung curd, chilli, ajwain, garam masala, ginger garlic paste, lemon juice and 1/2 tsp salt. Coat the paneer and rest 10 minutes.
3Blend the mint, coriander, green chilli and a pinch of salt with 1 tbsp water, then stir into the eggless mayonnaise.
4Heat the oil in a griddle pan on medium high heat. Char the capsicum 2 minutes and set aside. Cook the paneer 2 to 3 minutes a side.
5Lay a cheese slice on each paneer slab and cover the pan for 30 seconds on medium heat. Then toast the buns cut side down for 1 minute.
6Spread chutney mayo on both buns. Stack paneer, capsicum and pickled onions and close.

Serve it like this

Stack it high on a board, pierce with a skewer, tuck pickled onions at the base and dot green chutney mayo around the plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paneer tikka burger with pickled onions

Make it your way

Ingredients

Method

Paneer tikka burger with pickled onions

Make it your way

Ingredients

Method

Make it a meal