Rated 5.0 on Google*

Meat Smoke Fire logo

Rated 5.0 on Google*

Paneer Tikka Masala

Paneer Tikka Masala

Paneer is a common ingredient used in Indian cuisine.  It does not melt and holds its shape.  It is a mild flavoured cheese, you can enhance the flavour by marinading the cubes.

Paneer also works really well with peas.  

In this recipe, we have used skewers to cook the paneer, which will then be added to the masala sauce.  the Big Green Egg add a subtle smoky flavour to the cheese and the curry.

Cooking surfaces

Wok
EGGspander basket

BBQ Temperature

200°C

Ingredients

Paneer marinade

  • 35g  chickpea flour
  • 3 tbsp mustard oil
  • 1 and 1/2 tsp ginger garlic paste
  • 1/2 cup greek yoghurt
  • 2 tsp kashmiri chilli powder (or paprika)
  • 1 tbsp ground coriander
  • 1 tsp Chaat Masala
  • 1/2 tsp garam masala
  • 1 tsp kasuri methi
  • 400g paneer
  • 2 tbsp groundnut oil

For the sauce

  • 1 onion, chopped finely
  • 2 cloves of garlic, crushed
  • 25g ginger, grated
  • 2 tbsp groundnut oil
  • 400g (1 tin) chopped tomatoes
  • 1 and 1/2 tbsp tomato puree
  • 1/2 tin water
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1 tbsp ground almonds
  • 2 tbsp mango chutney
  • 1 tsp ground black pepper
  • pinch of salt
  • fresh chopped coriander to garnish

Equipment

Method

To prepare the paneer

  1. Chop up your paneer into 1 inch cubes, if you have bought in a block, place the paneer in a bowl.
  2. Place the chickpea flour in a pan over a low heat for about 2 minutes until it starts to smell nutty and goes a very light golden brown.
  3. Add the chickpea flour and all the other marinade ingredients to the paneer.  Give it a good stir to coat the paneer cubes.
  4. Set aside to marinate whilst you cook the masala sauce.

Cooking the curry

  1. Setup your Egg for a direct cook at 180°C with your stainless steel grid and cast iron skillet.
  2. Preheat your skillet.
  3. Add 1 tbsp of oil, your onion, garlic and ginger to the wok and cook for about 5 minutes until the onion softens and starts to brown.
  4. Now add the chopped tomatoes and tomato puree together with half a tin of cold water.  Bring to a simmer.
  5. Add all the spices, ground almonds, mango chutney together with the salt and pepper and cook for 10 to 15 minutes until thickened.
  6. Whilst the sauce is cooking, fry off the paneer in 2 tbsp groundnut oil, until golden all sides.
  7. Add the fried paneer to the masala sauce and cook for 5 to 10 minutes.
  8. Serve with some mushroom rice.

 

 

0