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.
Ingredients: (To be fried and then made into a paste)
| Items | Quantity |
| Cinnamon stick | 1 inch |
| Cloves | 3-4 |
| Green Cardamom | 2-3 |
| Black Peppercorns | 1 tsp |
| Kashmiri Red Chilies | 4-5 |
| Ginger | 1 1/2 inch |
| Garlic Cloves | 19-20 |
| Green Chilies (chopped half) | 2-3 |
| Cashew nuts | 12-15 |
| Onion (sliced) | 2-3 medium size |
| Tomatoes (sliced) | 3 medium size |
| Salt | 1 tsp – As Per Taste |
| Sugar | 1 tsp |
| Olive Oil | 4 tbsp |
| Ghee | 2 tbsp |
Preparation:
• 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:
| Items | Quantity |
| Paneer (cottage cheese) | 500 g (diced) |
| Jeera (cumin seeds) | 1/2 tsp |
| Bay leaf (Tej patta) | 1 leaf |
| Ginger Shreds | 1 tsp |
| Onion-Tomato Paste | as prepared earlier |
| Red Chili Powder | 1 tbsp |
| Turmeric Powder | 1 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 Cream | 4 tbsp |
| Fresh Coriander (chopped) | 1 tsp |
| Water | 400 ml |
| Olive Oil | 4 tbsp – To Cook |
| Live Charcoal (to induce smoke) | 1 small piece |
| Ghee | 1 tsp |
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.
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