These paninis are absolutely exploding with a sweet and spicy combination of Indian inspired flavour. If that’s your thing and you are not a lover of bland and boring, these are for you. I often make these when I’m having company for lunch and I purposely double or triple the recipe and eat it all week. This recipe actually consists of three separate recipes that can be (and should be) made in advance. It is a bit labour intensive but because they are so stinkin’ delicious, can be kept in the refrigerator for days, AND get even better the longer they sit, they are well worth the effort.
The tamarind mango chutney comes together quite quickly. Combine the mango, brown sugar, tamarind and water in a saucepan and cook over medium low for about 10 minutes. Pulse a few times in a food processor
For the roasted cauliflower curry, toss the chopped cauliflower with oil and generously season with salt and pepper. Transfer to a roasting pan and roast for 30 minutes at 400 degrees F (200 C) until tender. Remove and pulse in food processor until finely chopped. Set aside. Boil potatoes and cook until fork tender. Drain and set aside. In a medium skillet heat remaining oil over medium heat and saute onion and 1/2 tsp salt until soft and lightly browned. Add curry, ginger, turmeric, and mustard seeds and cook another minute. Transfer onion mix, pulsed cauliflower mix and potatoes to a large bowl and mash together. Once done, add peas and stir. Adjust seasonings to taste. Refrigerate. You’re almost there!
Last but not least is the spicy chickpea masala. In a large skillet, heat oil and saute onions over medium high heat. Season with salt and cook until soft and lightly browned. Add garlic, ginger, turmeric, cumin, cinnamon, cloves and cayenne and cook for another minute. Add chickpeas, tomatoes and water and season with salt and pepper. Reduce heat and simmer for about 10 minutes. Mix in cilantro, brown sugar and lemon juice and adjust seasonings if you’d like. Pulse in a food processor leaving mix slightly chunky.
To assemble: Spread tamarind mango chutney on each bread slice and layer spiced chickpea masala, cauliflower curry and spinach on one side. Brush the outside of the panini with oil and cook carefully in a panini press
Adapted from Coscarelli, Chloe. “Chloe’s Award-Winning Mango Masala Panini”. Chloe’s Kitchen
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- For the Tamarind Mango Chutney:
- 2 cups diced mango fresh or frozen
- 4 tbsp brown sugar
- 2 tsp tamarind paste
- 4 tbsp water
- For the Roasted Cauliflower Curry:
- ½ head cauliflower cut into florets
- 4 tbsp olive oil, divided
- salt and pepper
- 1 small russet potato peeled and diced
- ½ onion, finely chopped
- 1½ tsp curry powder
- ¼ tsp ground ginger
- ⅛ tsp turmeric
- 1½ tbsp brown or black mustard seeds
- 1 tbsp lemon juice
- ¼ cup frozen peas
- For the Spiced Chickpea Masala:
- 2 tbsp olive oil
- 1 onion, chopped
- salt
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- 1 large pinch cayenne
- 1 15 oz can (or 1.5 cups cooked) chickpeas rinsed and dried
- 2 tomatoes finely chopped
- ½ cup water
- black pepper
- ¼ cup chopped fresh cilantro
- 1 tbsp brown sugar or maple syrup
- 2 tsp lemon juice
- This recipe actually consists of three separate recipes that can be (and should be) made in advance.
- For the Tamarind Mango Chutney:
- Combine the mango, brown sugar, tamarind and water in a saucepan and cook over medium low for about 10 minutes.
- Pulse a few times in a food processor leaving it slightly chunky.
- Refrigerate.
- For the Roasted Cauliflower Curry:
- Toss the chopped cauliflower with oil and generously season with salt and pepper. Transfer to a roasting pan and roast for 30 minutes at 400 degrees F (200 C) until tender.
- Remove and pulse in food processor until finely chopped. Set aside.
- Boil potatoes and cook until fork tender. Drain and set aside.
- In a medium skillet heat remaining oil over medium heat and saute onion and ½ tsp salt until soft and lightly browned.
- Add curry, ginger, turmeric, and mustard seeds and cook another minute.
- Transfer onion mix, pulsed cauliflower mix and potatoes to a large bowl and mash together.
- Add peas and stir.
- Adjust seasonings to taste.
- Refrigerate.
- For the Spicy Chickpea Masala:
- In a large skillet, heat oil and saute onions over medium high heat.
- Season with salt and cook until soft and lightly browned.
- Add garlic, ginger, turmeric, cumin, cinnamon, cloves and cayenne and cook for another minute.
- Add chickpeas, tomatoes and water and season with salt and pepper.
- Reduce heat and simmer for about 10 minutes.
- Mix in cilantro, brown sugar and lemon juice and adjust seasonings if you'd like. Pulse in a food processor leaving mix slightly chunky.
- To assemble:
- Spread tamarind mango chutney on each bread slice and layer spiced chickpea masala, cauliflower curry and spinach on one side.
- Brush the outside of the panini with oil and cook carefully in a panini press or grill pan on medium for about 2-3 minutes per side.
- Slice and serve!
Maybe not the best thing to make when I have an already busy day but, I was warned and it was highly worth the effort. I was running late and took my dinner to my strata meeting and eveyone was jealous as it looked so good. Tastes awesome too. The chutney is AMAZING!!
You are so dedicated! I’m glad you enjoyed them and hope you made enough that you can eat them for awhile😀