Paneer Angara recipe
Paneer Angara is a captivating Indian dish renowned for its smoky and spicy flavors. Marinated paneer cubes are cooked to golden perfection and then combined with a rich, aromatic gravy. The infusion of smokiness and the harmony of spices create a symphony of taste that's both comforting and exciting. Served with naan, roti, or rice, Paneer Angara invites you to indulge in the artistry of Indian cuisine and savor a dish that's a true delight for the senses.
Ingredients
- 250 g paneer cottage cheese, cut into cubes
- 2 tablespoons yogurt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ginger-garlic paste
- Salt to taste
- For Gravy:
- 2 tablespoons oil
- 1 large onion finely chopped
- 1 teaspoon ginger-garlic paste
- 2 medium tomatoes finely chopped
- 1 teaspoon red chili powder adjust to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- Salt to taste
- For Smoky Flavor:
- 1 piece of charcoal
- 1 teaspoon ghee clarified butter or oil
- For Garnish:
- Chopped cilantro coriander leaves
- Optional:
- Cream or butter for richness
Instructions
- Heat the oil in a pan over medium heat. Add the cinnamon stick, cloves, green cardamoms, red chillies, and black peppercorns. Fry for a minute until fragrant.
- Add the onions and fry until softened and translucent.
- Add the ginger, garlic, and green chillies and fry for another minute.
- Add the cashew nuts and tomatoes and cook until the tomatoes are mushy.
- Remove from the heat and let cool slightly.
- Grind the onion-tomato mixture into a smooth paste.
- Heat the oil in a separate pan over medium heat. Add the cumin seeds and bay leaf and fry for a minute until fragrant.
- Add the ginger-garlic paste and fry for another minute.
- Add the onion-tomato paste and cook for 5-7 minutes until the oil separates.
- Add the red chilli powder, coriander powder, cumin powder, turmeric powder, and salt. Cook for another minute, stirring constantly.
- Add the sliced onions and capsicum and cook for 2-3 minutes until softened.
- Add the paneer cubes and cook for another 2-3 minutes until heated through.
- Add the garam masala and kasuri methi and stir to combine.
- Reduce the heat to low and add the fresh cream.
- Garnish with chopped coriander leaves and serve hot.