Paneer Tikka Masala

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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 marinating the cubes.

Paneer also works really well with peas.

In this recipe, we use skewers to cook the paneer, then add it to the masala sauce. The Big Green Egg adds a subtle smoky flavour to the cheese and the curry.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 people

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Video

Ingredients

Paneer marinade

35 g chickpea flour
3 tbsp mustard oil
1½ garlic and ginger paste
½ cup(s) Greek yogurt
2 tsp Kashmiri chilli powder or paprika
1 tbsp ground coriander powder
1 tsp Chaat Masala
½ tsp garam masala
1 tsp kasuri methi - dried fenugreek leaves
400 g paneer cheese
2 tbsp groundnut oil

For the sauce

1 onion(s) chopped finely
2 clove(s) garlic crushed
25 g fresh ginger grated
2 tbsp groundnut oil
400 g chopped tomatoes 1 tin
1½ tbsp tomato puree
1/2 tin(s) water
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander powder
½ tsp chilli powder
1 tbsp ground almonds
2 tbsp mango chutney
1 tsp ground black pepper
pinch salt
fresh coriander chopped, to garnish

Equipment

Grill Temperature

Surfaces

Method

To prepare the paneer

Chop up your paneer into 1 inch cubes, if you have bought in a block, place the paneer in a bowl.
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.
Add the chickpea flour and all the other marinade ingredients to the paneer. Give it a good stir to coat the paneer cubes.
Set aside to marinate whilst you cook the masala sauce.

Cooking the curry

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