Paneer Angara is a next level lunch & dinner item. I am a big fan of Punjabi recipes, especially paneer items. Out of which, some of them are close to my heart, for instance, dahiwala paneer, nawabi panner, paneer ghee roast & garlic paneer gravy. All these recipes are unique in their way.
Now, why am I telling paneer Angara next level is reasonable. The first thing the name itself is amusing as well as unique. The word meaning of Angara is hot red charcoal.
It means the final dish is given smoke at the end before serving. Doing this will integrate a smokey flavour & aroma into the recipe. Watch the recipe video to see how it is done.
The cooking process includes two steps. The first step is to make the tomato-cashew paste & then the gravy. For your convenience, I have bifurcated the ingredients into two parts. Here you go.
The spices and masala we use in the tomato cashew paste are:
The spices and masala we use in the gravy are:
The recipe is a paneer recipe and so we have to understand how and where we will be using the Paneer.
Paneer will go twice in the gravy. One 200 gms as pieces & second 1/2 cup grated. The pieces that we have chosen are a little bigger in size and it is kept that way so that the dish can be garnished in a way that paneer pops out.
And you can see the same in here:
And the grated paneer gets into the gravy because it will give the thickness to the gravy as well as the taste of the gravy will have a paneer flavour.
Giving smoke to the final dish is the best part of this recipe. I do this in paneer tikka recipes too. For this, you need the following items.
Finally, the paneer Angara ingredient list ends here. Now let’s proceed to the next section.
Here’s a bunch of helpful tips. Follow them to get better results. Also, if you have suggestions about this recipe, post them in the comment section. It will be a great help to others.
The following questions will help you better understand the details of the recipe. Please read them carefully & then begin the cooking. You can reach us out via the comment section if there’s an unresolved query.
Yes, this recipe is spicy, but the hotness level is low. In short, the paneer angara is masaledar but not teekha.
Your paneer Angara will be medium spicy & mildly hot in taste if you precisely follow the ingredients. For extra spicy flavours, you will have to adjust the number of whole spices & masala powder.
You can add onions, but it is not mandatory. You will have to saute them just like tomatoes & cashews. Please do not add them straight away. Sauteeing will reduce the raw taste & smell.
When oil separates, it means your gravy items are thoroughly cooked. In short, the gravy is ready for the other process when you see oil separated. However, cooking it further will change the colour & taste. Hence, be careful.
It usually takes 5-10 minutes in hot gravy for the paneer to become tender. If you soak paneer in warm water before adding, it will cook faster, taking less time.
No, I didn’t. However, if you want to fry the paneer, then go ahead. Both fried & plain paneer works well. It depends on your taste whether or not to fry.
Soaking cashews is not mandatory. However, if you do so, it will be an added advantage. However, adding cashews without soaking is fine. But if you insist on doing so, then go ahead.
Little to no water will make your gravy dry. Hence, add water gradually to eliminate the dryness. One more thing, do not continue cooking dry gravy as it will burn.
So, that was our paneer Angara or, say, smokey paneer dish. Let me know how you gave smoke to your dish. See you in the following recipe.