Paneer Angara |The Smoked Paneer Angara Recipe Restaurant Style

Bored of having the same Paneer recipe at home? Don’t worry, Indulge yourself in this luscious onion-tomato gravy tossed with a host of spices and paneer cubes induced with smoky flavor with creamy texture – Paneer Angara! The word Angara here stands for “Smokey”, thus Paneer Angara literally means the ‘Smoked Cottage Cheese (Paneer) Curry’ recipe.

This mouth-watering, festive-friendly paneer curry can be a show-stealer on the dinner table and I can’t wait to see you guys trying this delicious paneer recipe at home.

Paneer Angara

Ingredients: (To be fried and then made into a paste)

Cinnamon stick 1 inch
Cloves 3-4
Green Cardamom2-3
Black Peppercorns1 tsp
Kashmiri Red Chilies4-5
Ginger1 1/2 inch
Garlic Cloves19-20
Green Chilies (chopped half)2-3
Cashew nuts12-15
Onion (sliced)2-3 medium size
Tomatoes (sliced)3 medium size
Salt1 tsp – As Per Taste
Sugar1 tsp
Olive Oil4 tbsp
Ghee2 tbsp
*tbsp-tablespoon; tsp-teaspoon*


In a wok heat oil, add all the whole spices. Fry 1 minute over medium flame.

Add ginger, garlic, kashmiri red chilies, green chilies and cashews and sauté for 2-3 minutes. Add the onions, cook until onions are translucent.

Add tomatoes, salt and sugar. Cook until the tomatoes are mushy. Fry 10-15 minutes approx. on medium heat. Turn off the flame. Cover & rest 10 minutes. cool down the mixture and transfer in a grinder.

Grind the onion tomato mixture into a fine paste, keep aside for later use.

Gravy Ingredients:

Paneer (cottage cheese)500 g (diced)
Jeera (cumin seeds)1/2 tsp
Bay leaf (Tej patta) 1 leaf
Ginger Shreds1 tsp
Onion-Tomato Pasteas prepared earlier
Red Chili Powder 1 tbsp
Turmeric Powder1 tsp
Coriander Powder 1 tsp
Cumin (Jeera) powder 1/2 tsp
Capsicum ½ cup (big dices)
Onions ½ cup (petals)
Garam Masala Powder 1 tsp
Kasuri Methi (dried fenugreek leaves)1 tsp
Fresh Cream4 tbsp
Fresh Coriander (chopped)1 tsp
Water400 ml
Olive Oil4 tbsp – To Cook
Live Charcoal (to induce smoke)1 small piece
Ghee1 tsp
*tbsp-tablespoon; tsp-teaspoon*

How To Cook:

In a wok heat oil, add the jeera (cumin seeds), Tej patta (bay leaf), garlic shreds and sauté for a minute.

Add the tomato onion paste by passing it through a sieve. Add all the powdered spices, salt & sugar to taste and cook for 8-10 minutes on medium heat.

Lower the flame, add the onions and capsicum, pour 1 tbsp ghee. Mix and cook for 5-7 minute. Add 400 ml water. Sauté 5-7 minutes on medium heat.

Add the diced paneer and further cook for 5 minutes. Sprinkle garam masala. Cook 5 minutes over medium flame.

Lower the flame and add the fresh cream, sprinkle kasuri methi. Mix & Cook 5-7 minutes on medium heat.

Add freshly chopped coriander and stir once.

Smoke the dish with live charcoal. Cover & let it rest 8-10 minutes. Once done, discard the charcoal carefully. Serve hot with naan or roti.

Paneer Angara

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