Paneer Angara I Restaurant Style Paneer Recipe I पनीर अंगारा I Pankaj Bhadouria

A very popular dushes on the restaurant menus is Paneer Angara. Basically, it is a restaurant style paneer recipe.
Paneer Angara gets its name from its smoky flavour. This smoky flavour in Paneer Angara is achieved by giving it a dhungar over live ‘angaar’, i.e. a burning coal and desi ghee.
It is quite easy to recreate the same smoky flavour of the Paneer Angara at home and also to create the same taste.
Just follow the recipe for a delicious restaurant style paneer recipe of paneer angara at home!


Timeline:

0:00 Intro

1:23 Preparing the gravy base

3:14 Frying the Paneer

5:41 Finishing the Gravy

6:50 Finishing Paneer Angara

9:25 Smoking the Paneer Angara

10:47 Plating Paneer Angara

11:21 Outro


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Paneer Angara
Preparation time 5-10 minutes
Cooking time 20-25 minutes
Serve 2-4

Ingredients:
300g Paneer
For Gravy:
2- tbsp oil
3-4 cloves
3-4 green cardamoms
1 large onion, sliced
5 large tomatoes, chopped
10-12 Cashew nuts
1 tbsp kasuri methi
½ tsp caraway seeds
2” Ginger
2 Green chilies
¼ tsp turmeric powder
1 heaped tbsp coriander powder
1 tbsp Kashmiri red chili powder
¼ cup cream
Salt to taste
¼ tsp sugar
To Smoke:
1 piece coal
2-3 cloves
1 tbsp ghee

Method:
Heat the oil in a pan. Add the cloves and cardamoms. Add the sliced onions and sauté till golden, add the sliced ginger, chopped green chillies and sauté. Add the turmeric powder and the red chili powder and mix. Now add the cashew nuts, chopped tomatoes, 1 cup water, cover and cook for 7-8 minutes till the tomatoes are pulpy.
Remove from heat and cool completely. Grind to a smooth paste with little water. Strain the paste.
Heat 1 tbsp ghee in the pan. Add the caraway seeds and then add the paste. Add the paneer pieces, salt to taste, a pinch of sugar, cover and simmer for a few minutes. Finish with a drizzle of cream, and crushed kasuri methi. Mix. Remove from heat. Place a slice of onion in the centre. now place a piece of live coal over it. Keep 2 cloves over it and pour 1 tbsp ghee over it. Cover immediately. Do not open till all the smoke has subsided. Remove the coal, onion slice, garnish with coriander leaves and serve.

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