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Paneer Angara

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
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 Servings
Author Avin Kohli


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

  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.