Print

Grilled Paneer Masala

Prevent your screen from going dark

Makes 4 to 6 servings 1x

Time 60 to 70 minutes

Units Scale

Ingredients

  • 2 small red onions, cut into wedges
  • 1 bell pepper, seeded and cut into 1– to 1 1/2-inch pieces
  • 1 tablespoon good-quality vegetable oil, plus more for brushing
  • 4 cups cherry or grape tomatoes
  • 1 or more thick pieces paneer (14–16 ounces)
  • 1 large onion, cut into chunks
  • 1 1-inch piece fresh ginger, peeled and thinly sliced
  • 4 cloves garlic, peeled
  • 2 tablespoons butter
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon red chile flakes, or more to taste
  • Salt and pepper
  • 1/2 cup yogurt
  • Chopped fresh cilantro for garnish

Instructions

  1. If you’re using bamboo or wooden skewers, soak them in water for 30 minutes. Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
  2. Thread the red onion and bell pepper onto skewers. Brush with oil. Toss the tomatoes in a medium bowl with the 1 tablespoon oil until coated. Thread the tomatoes onto skewers or pour onto a perforated grill pan.
  3. Put the paneer, onion and pepper skewers, and tomatoes on the grill directly over the fire. Close the lid. Cook the cheese, turning once, until it is browned in spots, 3 to 5 minutes per side. Transfer to a cutting board. Cook the tomatoes, turning the skewers or shaking the pan several times, until they wrinkle and brown or char in a few places, 5 to 10 minutes; transfer to a platter. Cook the onion and bell peppers, turning them occasionally, until softened and browned in places, 10 to 20 minutes. Transfer to the platter and remove from the skewers. Cut the paneer into 1-inch or smaller cubes. (You can grill the vegetables and paneer several hours or even the day before; let cool, cover, and refrigerate.)
  4. Put the onion chunks in a blender or food processor along with the ginger and garlic and purée until smooth, scraping down the side of the container as needed.
  5. Melt the butter in a large skillet over medium heat. Add the onion purée (no need to wash the blender or work bowl), cumin, turmeric, and red pepper and sprinkle with salt and pepper. Cook, stirring, until fragrant and golden, 8 to 10 minutes.
  6. Purée the grilled tomatoes. Add to the onion mixture and cook, stirring a few times, until a lot of the liquid has evaporated, 5 to 10 minutes. Remove from the heat and stir in the yogurt, 1/2 cup water, and the grilled paneer and vegetables. Taste the sauce and adjust the seasoning, adding more red pepper if you like. Return the pan to the stove and adjust the heat to a gentle bubble. Cook until the paneer and vegetables are heated through. Garnish with the cilantro and serve.

– Recipe from How to Grill Everything: Simple Recipes for Great Flame-Cooked Food

Recipe variations

Saag Paneer
My take on the classic: Omit the grilled onions and peppers. Substitute 1 tablespoon garam masala for the cumin and turmeric. In Step 6, after you add the tomatoes to the onion purée and it starts to bubble, add 10 ounces baby spinach or chopped regular spinach (or use half mustard greens and half spinach). Cover the pan until the spinach softens, just a few minutes. Uncover, stir, and let the sauce bubble until thickened; then add the yogurt, water, and paneer and finish as directed.

Paneer and Cauliflower Coconut Masala
Omit the grilled onions and peppers. Cut enough cauliflower to get about 2 cups small florets. Substitute 1 cup coconut milk for the yogurt and water. In Step 4, add 1 seeded jalapeño when you process the onion to a purée. After you add the tomatoes to the onion purée and it starts to bubble, add the cauliflower; cook and stir until it’s crisp-tender, 5 to 10 minutes, stirring occasionally. Add the coconut milk, then the paneer, and simmer until it’s hot and the cauliflower is fully tender, another 5 to 10 minutes.

Tofu Masala
Make either of these variations, only replace the paneer with 1 block firm or extra-firm tofu (14–16 ounces). Cut into 1/2- to 3/4-inch slices and grill. Cut into cubes and add to the sauce as directed in Step 6.