Theyellowdaal

Restaurant Style Paneer Angara Recipe

Avin Kohli
Jump to Recipe Print Recipe
Follow theyellowdaal

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.

Paneer Angara

It’s ideal to prep all the ingredients before you start cooking paneer Angara masala.

Directions to make paneer Angara recipe-

5 from 15 votes
Print
Paneer Angara
Prep Time
15 mins
Cook Time
30 mins
 

Paneer Angara is a smokey cottage cheese Indian vegetarian gravy recipe served with naan or roti.

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

  1. Heat oil and add whole spices on the slowest heat possible. As the oil heat so will the whole spices releasing flavor.

  2. Add onions and saute them well.

  3. Add ginger, garlic, green chillies and cashews and saute till cooked.

  4. Add Tomato and a little salt.

  5. Cook till tomatoes are soft. Once cooled blend into a fine paste.

  6. If you want you can strain also to remove any big pieces of whole spices.

For making gravy

  1. In a heavy bottom pan heat ghee. Add jeera, tej patta, ginger garlic paste. Cook for 30 sec.

  2. Add the onion tomato paste that we prepared earlier.

  3. Also add all the spices and cook for 5 min so that every thing is cooked properly.

  4. Now add the paneer cubes and fresh cream. Cook for another 2 mins.

  5. The gravy will be thick. If you want you can loosen it up with some water but I have not used.

  6. Now serve in a bowl.

To smoke

  1. Heat the charcoal on an open flame till its red hot.

  2. Place in a steel katori.

  3. 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.

  4. Remove the charcoal and garnish with coriander leaves.

I know these are a lot of steps and prep but trust me it will be all worth it in the end.

Related Recipes-

If you like this post please like & share it and leave your valuable comments. You can follow my Facebook page to join me in my food journey. If you wish to replicate this post please link back with due credits.

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages. Sharing your feedback always makes me happy and motivated me to create more such content.

Connect with me on Social Media

Instagram

Pinterest

Youtube

Facebook

This post may contains affiliate links, if you choose to buy anything by clicking on it will help me earn a small commission at no extra cost to you.

Follow theyellowdaal
Exit mobile version