Restaurant Style Paneer Angara Recipe

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-

Print Recipe
5 from 2 votes

Paneer Angara

Paneer Angara is a smokey cottage cheese Indian vegetarian gravy recipe served with naan or roti.
Prep Time15 mins
Cook Time30 mins
Course: dinner, lunch, Main Course
Cuisine: Indian, north indian
Keyword: indian paneer dish ideas, indian paneer gravy, paneer angara, restaurant style paneer gravy recipe
Servings: 4 Servings
Author: Avin Kohli

Ingredients

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

Instructions

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.

To smoke

  • 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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2 Comments

  1. Vidya Narayan

    Looks absolutely delicious. I love smoky flavors, be it sabzi or dal and this dish would taste amazing with some naan or roti.5 stars

    5 stars

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