Mango Chutney-Glazed Paneer Subs
with Peppers, Spinach and Cilantro Aioli
Golden-seared paneer glazed in a sweet mango chutney hits all the right notes in this tasty dish! Zesty cilantro aioli pairs beautifully with sauteed veggies for another layer of deliciousness!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Paneer Cheese
(Contains Milk)
4 tbsp
Mango Chutney
113 g
Red Onion
160 g
Sweet Bell Pepper
1 unit
Garlic, cloves
7 g
Cilantro
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit
Sub Roll
(Contains Barley, Wheat)
460 g
Russet Potato
½ unit
Lime
28 g
Baby Spinach
1 tbsp
Indian Spice Mix
(Contains Mustard)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature for step 4.Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with 1 tsp Indian Spice Mix (dbl for 4 ppl), salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Finely chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut paneer into 1/4-inch-thick slices.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions and peppers. Cook, stirring, occasionally, until veggies are tender-crisp, 4-5 min. Season with salt and pepper. Add half the garlic, then sprinkle remaining Indian Spice Mix and half the cilantro over veggies. Cook, stirring often, until fragrant, 1 min. Transfer veggies to a plate, then cover to keep warm. Carefully wipe the pan clean.
Meanwhile, halve rolls. Spread 1 tbsp softened butter (dbl for 4 ppl) on bottom rolls. Arrange rolls on another unlined baking sheet, cut-side up. Toast rolls in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!) Meanwhile, add mayo, lime zest, remaining cilantro and remaining garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.
Heat the same pan (from step 3) over medium-high. When hot, add 1 tbsp butter, then swirl the pan until melted. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 1 tbsp butter per batch.) Add paneer and season with salt. Pan-fry, flipping once, until crispy and golden, 2-3 min per side. Add mango chutney and 1 tsp lime juice (dbl for 4 ppl). Cook, flipping paneer occasionally, until chutney thickens slightly and paneer is coated, 1-2 min. Remove the pan from heat.
Spread some cilantro aioli on top rolls. Arrange paneer on bottom rolls, then drizzle any remaining glaze from the pan over top. Stack with spinach, then veggies. Close with top rolls. Divide subs and potato wedges between plates. Serve remaining cilantro aioli alongside for dipping.
