Peri Peri Paneer Sliders
Smoky, spicy peri peri paneer tossed with peppers and onions, layered into buttery toasted slider buns with green chutney mayo and schezwan mayo. Ready in under 25 minutes.
Equipment
- Wide pan or skillet
Ingredients
For the paneer filling
- 200 g paneer cut into small cubes
- 1 tbsp peri peri powder
- Salt to taste
- 1 tbsp oil
- 1 medium onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 tsp garlic finely chopped
For the green mayo
- 2 tbsp green chutney store-bought or homemade
- 2 tbsp mayonnaise
For the schezwan mayo
- 2 tbsp schezwan chutney
- 2 tbsp mayonnaise
For the garlic parsley butter
- 2 tbsp unsalted butter softened
- 1 tsp garlic finely minced
- 1 tbsp fresh parsley or 1 tsp dried; finely chopped
To assemble
- 8 mini slider buns
- 2 slices processed cheese or 4 thin slices; halved
- 2 tbsp shredded cheese mozzarella or cheddar
Instructions
Prep the sauces
- Mix green chutney and mayonnaise together until smooth. Refrigerate until ready to use.
- Mix schezwan chutney and mayonnaise together. Refrigerate until ready to use.
- Mix softened butter with minced garlic and chopped parsley until combined. Set aside.
Cook the paneer filling
- Toss paneer cubes with peri peri powder and a pinch of salt until evenly coated.
- Heat oil in a wide pan over medium-high heat. Add paneer and cook for 3 to 4 minutes, turning occasionally, until lightly golden on the edges. Do not overcrowd the pan. Remove and set aside.
- In the same pan, add sliced onion and cook for 2 minutes until softened.
- Add chopped garlic, red bell pepper, and green bell pepper. Stir-fry on high heat for 3 to 4 minutes, keeping some crunch in the peppers. Season with salt.
- Return paneer to the pan, toss everything together, and cook for 1 more minute. Remove from heat.
Toast the buns and assemble
- Spread garlic parsley butter on the cut sides of all slider buns.
- Toast buns in the pan over medium heat, butter-side down, for 1 to 2 minutes until golden and fragrant.
- Spread green mayo on the bottom bun and schezwan mayo on the top bun.
- Pile on the paneer and vegetable mixture. Add a half slice of cheese and a pinch of shredded cheese.
- Close the bun and serve immediately.
Notes
If using refrigerated paneer, soak the cubes in warm salted water for 10 minutes before cooking to restore softness and help the seasoning stick.
Keep the heat high when stir-frying the peppers to preserve their crunch and prevent the filling from getting watery.
Both sauces can be made up to 3 days ahead and stored refrigerated in separate airtight containers.
Make-ahead tip: cook the paneer filling up to 4 hours ahead and reheat in a pan before assembling. Assemble sliders only when ready to serve so the buns stay crisp.
Storage: the paneer filling keeps in an airtight container in the refrigerator for up to 2 days. Assembled sliders do not store well; keep the components separate.
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