Paneer Angara Recipe

paneer angara in a white bowl garnished with coriander leaves and swirls of cream placed on an off-white doily.

5 from 1 vote

Paneer Angara is a North Indian curry made with paneer (Indian cottage cheese) simmered in a creamy onion, tomato, cashew and spices gravy. ‘Angara’ means fire or embers, referring to the smoky flavor infused through the dhungar (charcoal smoking) technique. The curry is mildly spiced, smooth, and rich, with a comforting flavor. Serve it with naan, roti, or jeera rice for a delicious restaurant-style meal at home.

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: North Indian, Punjabi

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 380kcal

Author: Dassana Amit

Ingredients

For Masala Paste

2 tablespoons oil – can opt to use ghee
2 green cardamoms
1 inch cinnamon stick
2 cloves
1 cup onions – chopped
1 teaspoon ginger – chopped
1 teaspoon garlic – chopped
1 cup tomatoes – chopped
3 tablespoons cashews – chopped, can soak in hot water for 20 minutes
3 to 4 tablespoons water – for blending or add as required

For Gravy

2 tablespoons oil
1 tej patta
¼ teaspoon turmeric powder
1 teaspoon kashmiri chilli powder or deghi mirch
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala or Sabji Masala
1 green chilli – slit
2 tablespoons heavy cream or whipping cream
1.25 cups water – adjust as needed
1 teaspoon sugar or according to taste, optional
salt to taste

More Ingredients

200 to 250 grams paneer – cubed
1 teaspoon kasuri methi – crushed, (dry fenugreek leaves)
1 to 2 tablespoons coriander leaves – chopped

For Dhungar (Smoky Flavor)

1 small piece of natural wood charcoal
½ teaspoon oil or ghee

US Customary - Metric

Instructions

Make Onion Tomato Cashew Masala

Heat 2 tablespoons oil or ghee in a pan and add cardamoms, cinnamon, and cloves. Fry the spices for a few seconds until fragrant.
Add chopped onions and sauté until they soften and turn translucent. Stir in the ginger and garlic and sauté for a minute.
Add cashews and chopped tomatoes. Cook until the tomatoes soften well (about 5 to 6 minutes), stirring often.
Let the mixture cool slightly, then blend it into a smooth, thick and fine paste in a sturdy blender or mixer-grinder, adding 3 to 4 tablespoons water or as needed.

Make Paneer Angara

In the same or a clean pan, heat 2 tablespoons oil and add a tej patta followed by the blended masala paste.
Sauté for 6 to 7 minutes on low to medium-low heat, stirring often so it doesn’t stick. The masala paste should look a bit glossy and will also thicken.
Note: You wont see any oil releasing from the sides due to the thickness of the paste since cashews are there.
Tip: Stir often as the paste has the tendency to stick to the bottom of the pan. You don’t want a burnt masala.
Add the turmeric powder, Kashmiri chilli powder, coriander powder, cumin powder, garam masala powder (or sabji masala powder) and salt according to taste.
Mix thoroughly and sauté for a minute.
Pour in water and whisk gently to get an even mixture without any lumps
Add the slit green chilli.
Simmer for 6 to 7 minutes on low to medium-low heat, stirring occasionally, until the gravy thickens slightly and the flavors blend.
Stir in cream, crushed kasuri methi, and sugar if needed.
Add paneer cubes and coriander leaves. Mix gently, turn off the heat, and cover the pan.

Infuse Smoky Flavor (Dhungar)

For the dhungar, place a small steel bowl in the centre of the curry.
Hold a small piece of natural wood charcoal with metal tongs tightly and place it on a flame proof metal rack over the gas flame. Heat carefully until red-hot, turning it with the tongs so it heats evenly.
Note: Use only natural wood or coconut shell charcoal. Avoid synthetic, instant-light, or barbecue briquettes. Be careful when heating, as charcoal can splutter when very hot.
Once the charcoal is red-hot, place it carefully in the steel bowl with the help of tongs. Drizzle the oil or ghee over the hot charcoal.
Cover the pan immediately, and let the smoke infuse for about 4 to 5 minutes.
Remove the bowl and discard the charcoal. Garnish with coriander leaves, and drizzle a little cream before serving Paneer Angara.

Serving Suggestions

Serve Paneer Angara hot with naan, butter naan, tandoori roti, or plain paratha for a classic restaurant-style experience.
It also pairs wonderfully with jeera rice, saffron rice, or plain basmati rice.
Accompany with onion rings, lemon wedges, or a simple cucumber-onion salad for a classic North Indian meal.

Storage

Store any leftover Paneer Angara in an airtight container in the refrigerator for up to 2 days. The gravy will thicken, so add a splash of water or milk while reheating.
Gently reheat on the stovetop over low heat. Avoid boiling, especially after adding cream.
Freezing is not recommended, as the paneer may turn rubbery and the cream based gravy may split upon thawing.

Notes

Paneer: Use soft, fresh paneer for best texture. Soak firm paneer cubes in warm water before adding.
Blending Ingredients: Blend the onion-tomato-cashew mixture to a fine, smooth paste for a creamy gravy.
Adjusting Consistency: Add less or more water to adjust the consistency; restaurant-style curries are usually medium-thick.
Including Sugar: Add sugar only if the curry tastes tangy.
Note: Always use natural wood or coconut shell charcoal for dhungar. Avoid synthetic or instant-light charcoal as it releases chemical fumes.
Avoid Over-Smoking: Do not over-smoke. 4 to 5 minutes of charcoal infusion gives enough aroma.
Optional Fats: Ghee enhances flavor, so use it instead of oil for a richer version.
More Creaminess: For a more creamier and luxurious curry, add 3 tablespoon of heavy whipping cream.

Nutrition