Serves 4
STEP 1
Peel and finely slice the red onions.
Combine with the cider vinegar and 2tsp sugar in a bowl
STEP 2
Combine the yoghurt and mint sauce
STEP 3
Slice the paneer in half length ways
STEP 4
Combine the cornflour and curry powder on a plate with a pinch of salt and pepper.
Add the halved paneer to the curried flour and turn them several times until they're fully coated.
STEP 5
Slice the buns in half and put on a baking tray. Place in the oven for 3-4 minutes or until lightly toasted.
Take 4 leaves from the gem lettuce.
Chop the inner core in to quarters, lengthways. These are gem wedges.
STEP 6
Heat a large frying pan with a the vegetable oil. Once hot, add the paneer and cook for 3-4 minutes on each side or until golden and crisp.
Spread the mango chutney over each bun lid.
STEP 7
Top each toasted bun base with a lettuce leaf, the paneer and a dollop of the mint yoghurt, some pickled onion and the toasted brioche lid