"Paneer Butter Masala"
1 tbs vegetable oil
1 tbs coriander seeds,crushed
500g Paneer cheese, cut into dice size cubes
2 tbs vegetable oil
2 cloves ground
1 tsp red chilli powder
2 cinnamon sticks
2 tsp garam masala
2 dried red chillies
1 medium white onion sliced
1 small thumb of ginger peeled and finely grated
2 fresh bay leaves
1 whole roasted garlic bulb peeled and mashed. (Roast in the barbecue for 15-20 minutes or until soft, at 180-200°C)
2 tbs tomato puree
2 tb mango chutney
400ml natural yogurt
1 tin chickpeas
4 tbs ground almonds or add more until the required thickness is achieved
Salt to taste
Must have accessory: Gourmet BBQ System Wok
Cook the Paneer cheese first. Pre-heat the Gourmet BBQ System Wok; add oil, coriander seeds then Paneer cheese. Brown evenly then take out and set aside.
After you have cooked off the cheese add a good glug of oil to the hot wok; the wok should smoke straight away. Add the ground cloves, red chilli powder, cinnamon sticks, garam masala and dried red chillies. Stir, and then add the onion, ginger and bay. Cook until well coloured, about 1-2 minutes.
Add the yogurt, tomato puree, mango chutney, natural yogurt, chickpeas, ground almonds, then finally add the butter.
Cook through until thick. Remove the wok off of the barbecue and allow to cool and rest for 10 minutes before serving.