Paneer Angara is a cottage cheese/paneer dish where it’s smoked for flavor.
Rich gravy with smoked paneer makes this dish a crowd pleaser. Now you can make a restaurant Style paneer Angara right at home very easily.
It’s ideal to prep all the ingredients before you start cooking.
Directions to make paneer Angara recipe-
For Onion Tomato gravy-
- 2-3 tbsp Oil
- 1 inch Cinnamon Stick
- 3-4 No Cloves
- 2-3 No Green cardamom
- 6-7 No Kashmiri Red Chilli
- 1 tsp Black Peppercorns
- 2-3 medium Onions chopped
- 6-7 No Garlic cloves
- 1 inch Ginger
- 1-2 No Green Chilli Optional
- 10 No Cashews
- 4-5 Large Tomatoes chopped
For main gravy
- 2 tbsp oil or ghee
- 1 tsp Jeera
- 1 No Tejpatta Bay Leaf
- 1 tsp Ginger Garlic paste
- Onion Tomato paste that we prepared
- 1 tbsp Red chilli powder
- 1 tbsp Coriander Powder
- 1 tsp Jeera Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
- 250 gm Paneer
- 1 tsp Garam Masala
- 1/2 Cup Fresh Cream
- Coriander For Garnishing
For Smoking gravy
- 1 no charcoal
- 1 tsp ghee
To Make onion tomato paste
- Heat oil and add whole spices on the slowest heat possible. As the oil heat so will the whole spices releasing flavor.
- Add onions and saute them well.
- Add ginger, garlic, green chillies and cashews and saute till cooked.
- Add Tomato and a little salt.
- Cook till tomatoes are soft. Once cooled blend into a fine paste.
- If you want you can strain also to remove any big pieces of whole spices.
For making gravy
- In a heavy bottom pan heat ghee. Add jeera, tej patta, ginger garlic paste. Cook for 30 sec.
- Add the onion tomato paste that we prepared earlier.
- Also add all the spices and cook for 5 min so that every thing is cooked properly.
- Now add the paneer cubes and fresh cream. Cook for another 2 mins.
- The gravy will be thick. If you want you can loosen it up with some water but I have not used.
- Now serve in a bowl.
- Heat the charcoal on an open flame till its red hot.
- Place in a steel katori.
- Pour over the ghee and cover the lid and wait for 20 mins. Or you could even leave it as it is till there is no smoke.
- Remove the charcoal and garnish with coriander leaves.
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