Setup your Egg with the stainless steel grid for an indirect cook at 180°C.

Prepare your cones, cut a tortilla in half, lightly brush the inside of the tortilla with olive oil before folding over into a tight cone. This will help with sealing the cone, use a cocktail stick to weave through the tortilla so it holds its shape whilst cooking.

Place the tortilla cones directly on the grid and cook for about 7 to 10 minutes until golden brown.

Remove from the Egg and let them cool completely. Remove the cocktail stick!

Remove the ConvEGGtor so you switch to a direct cook.

Add 2 tbsp oil to your skillet and place in the Egg direct on the grid to heat up.

Toss your cubed paneer with cornflour in a bowl.

Once the oil is hot, add the floured paneer to the skillet and fry for a few minutes until all sides are golden brown. Remove the paneer from the skillet.

Add another 2 tbsp of oil to the skillet to heat up.

Add the pepper and onion to the hot oil. Fry off for a couple of minutes.

Make the sauce by putting the ketchup, gochujang and soy sauces together with sesame oil, sugar, garlic and lime juice in the skillet. Give it a good zhuzh!

Make a slurry from the cornflour and water in a cup.

Add the paneer, and the slurry to the skillet with the vegetables. Mix together and cook through for a couple of minutes until the sauce has thickened.

Now fill each of the tortillas cones with some of the filling and garnish with some fresh coriander.