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