Paneer Angara (Smoked cottage Cheese curry) is a delicious dish with smoky flavor. Fumigation takes this paneer dish to next level. The simple and easy gravy is quite quick to make.
Smoking a dish or as said in Hindi – dhungar, dhua karna, dhoni dena, is a very ancient technique of enhancing the flavor of a dish by infusing the flavor of smoke from burnt charcoal and spices.
Not only does smoke impart a rich flavor to almost anything from vegetables, curries, dals, meats, salads and even beverages but also adds a bit of drama, making the process a visual treat.
You may like to try our other similar recipes Kanji Vada and Gawarphalli Angara.
Yield: 3 to 4 servings
Prep time: 15 minutes
Total time: 30 minutes
Ingredients for Paneer Angara
300 grams paneer (cottage chesse)
1 onion cubed
1 capsicum cubed
1 teaspoon garlic paste
1 teaspoon coriander powder
½ teaspoon Kashmiri red chilli
1/3 teaspoon haldi (turmeric)
½ teaspoon jeera powder (cumin powder)
¼ teaspoon garam masala
½ teaspoon jeera (cumin seeds)
1 teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon cream
1 tablespoon ghee (clarified butter)
Salt to taste
1 teaspoon lemon juice (optional)
For the paste
1 onion sliced
1 inch ginger chopped
5 to 6 garlic pods
2 tomatoes chopped
1 red chilli broken
2 cloves
2 green cardamom
1 inch cinnamon
1 javitri (mace)
1 tablespoon cashew broken
1 tablespoon oil
For smoking
1 metal cup
1 coal piece
Few drops of ghee (clarified butter)
Very small pinch of chilli powder
Directions for Paneer Angara
- Heat oil in a pan; add cloves, cardamom, Javitri, cinnamon, ginger, garlic, red chilli and saute for a minute.
- Add the onions and saute till translucent.
- Add in cashews.
- Mix tomatoes and saute till tomatoes are mushy.
- Switch off the heat and grind this to a fine paste.
- Heat ghee in a pan; add jeera, bay leaves, onions, capsicum and saute for 2 to 3 minutes.
- Add garlic paste and mix.
- Add all the dry masalas and saute for a few seconds.
- Now add the paste and saute till oil separates.
- Add the cream and stir to mix.
- Add the kasoori methi, paneer, salt and stir.
- Pour in ½ cup water and let it simmer on low heat.
- Heat the coal on the stove.
- Place a small metal cup in the pan; add a few drops of ghee on the coal, a pinch of red chilli powder and close the lid. Let it rest for 5 minutes.
- Open the lid and remove the cup. Stir the curry and serve with naan, roti or paratha.