Meat Smoke Fire

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Paneer 65

Paneer 65

Paneer 65 is the vegetarian option of Chicken 65.  This dish is spicy and typically deep fried.  In our version, we have opted to shallow fry the paneer (Gobi).

This mild flavoured cheese does not melt and holds its shape.  We have enhanced the flavour by marinading the cubes in a spicy batter.

Paneer can be substituted with cauliflower to change from vegetarian to vegan.

Paneer 65 is served as a starter or side dish.  We served alongside our Sweet Potato Chaat and Mint Parathas.

Cooking surfaces

Wok
EGGspander basket

BBQ Temperature

200°C

Ingredients

Paneer batter

  • 2 tbsp cornflour
  • 1 tbsp plain flour
  • 1 tbsp rice flour
  • 1 tsp ginger and garlic paste
  • 1 tsp kashmiri chilli powder (or paprika)
  • 6 dried curry leaves, finely chopped
  • salt, to taste
  • 1 tsp lemon juice
  • 4 tbsp water
  • 300g paneer
  • 2 tbsp oil, for frying

For the sauce

  • 1 tbsp chilli sauce
  • 1 tbsp tomato ketchup
  • 1 tbsp greek yoghurt
  • 2 tsp ginger and garlic paste
  • 2 green chillies, slit
  • 8 to 10 curry leaves, finely chopped
  • few coriander leaves, optional
  • fresh slices of lime and red onion to garnish

Equipment

Method

To cook the paneer

  1. Setup your Egg for a direct cook at 180°C with your stainless steel grid and cast iron skillet.
  2. Chop up your paneer into 2 cm cubes, if you have bought in a block and set aside.
  3. Place the flours, ginger and garlic paste, chilli powder, curry leaves and salt in a bowl.  Give it a zhuzh!
  4. Add the lemon juice and water.  Stir well to create a smooth, lump free batter.
  5. Add the paneer to the batter.  Give it a good stir to coat the paneer cubes.
  6. Heat the oil in the skillet, add the paneer and fry for about 8 to 10 minutes, turning occasionally.  You’re looking for each side to be crispy and golden brown.
  7. Remove from the pan.

To make the sauce

  1. Heat up the oil in your skillet.
  2. Mix the chilli sauce, tomato ketchup and yoghurt together in a bowl.
  3. Once the oil is hot, add the ginger and garlic paste, chillis and curry leaves.
  4. Heat for a few minutes until the paste has cooked through.
  5. Now add the sauce mix and stir immediately.  This ensures the yoghurt doesn’t curdle.  Heat through briefly.
  6. Add the fried paneer to the sauce.  Give it a good stir to coat the cubes with the sauce and then remove from the heat.
  7. Finish with a garnish of coriander, lime and pickled red onion.

 

 

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