Mix half garam masala with flour in a bowl and the other half with the panko bread crumbs. Mix 3 tbsp of the 1⁄4 cup goan vindaloo sauce into the eggs and whisk with a fork until combined.
Set up a breading station, dip 1 of the paneer slabs into the flour, then into the egg mixture, then the panko breading. Use one hand for dry and one hand for wet to keep from ending up with monster hands.
Place in fridge to set up, at least 1 hour, or do this the night before.
When ready, deep fry or shallow fry until golden. Because it is paneer it will not get stringy or result in a cheese pull. It will behave closer to halloumi.
Make vindaloo mayo, mix 2 Tbsp vindaloo into kewpie mayo, set aside.
Toast slider buns, add vindaloo mayo to bottom bun, top with deep fried paneer pattie. Top pattie with 3 rings of red onion, and mango achar to taste. Add more vindaloo mayo to the top bun and close up the sliders.
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