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Paneer Angara is a rich, spicy, and smoky North Indian dish made with succulent paneer cubes simmered in a thick, flavorful gravy. The term "Angara" means embers or flames, which reflects the dish’s smoky aroma and fiery taste. Perfect for dinner parties or a cozy family meal, this recipe brings restaurant-style magic straight to your kitchen.
Ingredients:
For the Gravy Base:
2 tbsp oil or butter
1 bay leaf
1 inch cinnamon stick
2 green cardamoms
1 onion, finely chopped
1 tsp ginger-garlic paste
2 tomatoes, pureed
1 tsp red chili powder
1/2 tsp turmeric
1 tsp coriander powder
Salt to taste
1/2 cup water
1/4 cup fresh cream
For the Paneer Marinade:
200g paneer, cubed
2 tbsp curd (yogurt)
1 tsp red chili powder
1/2 tsp garam masala
Salt to taste
1 tsp kasuri methi (dried fenugreek leaves)
1 tsp mustard oil (optional for extra flavor)
For the Smoky Flavor:
A piece of live charcoal
1 tsp ghee or butter
Small steel bowl or foil cup
Instructions:
Step 1: Marinate the Paneer
In a bowl, mix curd, chili powder, garam masala, salt, kasuri methi, and mustard oil. Add paneer cubes, coat them well, and let it marinate for 20–30 minutes.
Step 2: Prepare the Gravy
Heat oil or butter in a pan. Add bay leaf, cinnamon, and cardamoms.
Add chopped onions and sauté till golden brown.
Stir in ginger-garlic paste and cook for a minute.
Add tomato puree, chili powder, turmeric, coriander powder, and salt. Cook until oil separates.
Add water and let it simmer for 3–5 minutes.
Pour in the cream and mix well.
Step 3: Combine Paneer with Gravy
Add the marinated paneer to the gravy. Gently mix and cook for 3–5 minutes on low heat so the flavors blend beautifully.
Step 4: Infuse the Smoky Flavor (Angara Style)
Heat a piece of charcoal until red hot.
Place it in a small steel bowl or foil cup and put it in the center of the curry (on top, not submerged).
Pour ghee or butter over the hot charcoal and quickly cover the pan with a lid to trap the smoke.
Let it sit covered for 5 minutes. Remove the bowl and discard the coal.
Serving Suggestions:
Serve hot with butter naan, tandoori roti, or jeera rice. Garnish with fresh coriander and a swirl of cream for extra richness.
Tips:
Use fresh, soft paneer for the best texture.
You can skip the charcoal step if unavailable, but it adds a unique restaurant-style flavor.
Adjust spices to your heat preference.
Source : Oh Women
